Eggplant Stuffed with Beef, Tomatoes and Feta

Rinse the eggplant, pat dry and peel with a vegetable peeler. Cut out wedges from the flesh then scrape out the inside with a spoon scrape, leaving a thick shell. Season with salt and set aside for 15 minutes.

Rinse the eggplant, pat dry, brush with 1 tablespoon oil and wrap in foil. Bake in a preheated oven at 200°C (approximately 400°F) for about 20 minutes.

Meanwhile, for the filling: Rinse the beef, pat dry and cut into cubes. Rinse the tomatoes, pat dry and cut in half. Chop the mint finely and dice the cheese. Peel the onions and cut into thin rings. Rinse the peppers and cut into rings.

Brown the meat in hot oil. Remove the eggplants from the oven, unwrap, fill with the vegetables and meat, season with salt and pepper, sprinkle with 1/2 the mint and crumble the feta cheese over top.