Filled Eggplant

Preheat the oven to 180°C (350°F) using top and bottom heating without the ventilator.

Wash 1 large eggplant thoroughly.

Stab the skin of the eggplant multiple times with a fork.

Place the eggplant onto a sheet of aluminum foil.

Rub a little bit of olive oil all around the skin of the eggplant.

Wrap the eggplant securely in the aluminum foil.

Dice 1 onion, 1 carrot, 2 celery sticks, and 1 red bell pepper while the eggplant bakes.

Place the wrapped eggplant in the oven and bake it undisturbed for 1 hour.

Heat a splash of olive oil in a pan over medium heat.

Add the diced onion to the pan and cook it until softened.

Add 500 g of minced meat to the pan and cook until browned, breaking it apart as it cooks.

Add the diced carrot, celery sticks, and red bell pepper to the meat mixture.

Season the filling with salt, black pepper, sweet red paprika powder, ground cumin, and cayenne pepper.

Cook the filling briefly until the meat is completely cooked through and the vegetables are cooked but still slightly crunchy, especially the red bell pepper.

Finely mince 2 garlic cloves.

Combine 200 g of plain yogurt with the minced garlic in a small bowl to prepare the yogurt mix.

Remove the baked eggplant from the oven and unwrap the foil.

Cut the eggplant completely in half lengthwise.

Separate the two halves and place one half onto each of the two plates.

Spoon the warm, spiced minced meat and vegetable filling generously over the top of each eggplant half.

Drizzle the cold garlic yogurt sauce over the meat filling on both plates.