Melanzane with Minced Meat Filling

Water the roman pot. Cut the melanzani lengthwise and hollow them out. This works best with a teaspoon. Leave about 1/2 cm border.

Chop the eggplant flesh into fine cubes with a large kitchen knife. Mash the feta cheese with a fork.

In a baking dish, mix the eggplant pulp with the feta cheese and mince (or soaked greens). Press the garlic cloves through a press or chop them finely and add to the mixture. Season with salt and freshly ground pepper – be careful with the salt, because the feta is already salted, be brave with the pepper! Chop the sage and add it.

Brush the Roman pot with the olive oil and fill the quantity into the hollowed eggplant halves. Put the filled melanzane in the roman pot.

Close the lid and place in the cold oven. Cook at 200 °C for 1 hour.

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