4 small eggplants
350 g fresh sausage without the casing, approximately 8 links
50 g feta cheese, crumbled
100 g mozzarella cheese, coarsely grated
50 g almonds, ground
½ tsp pepper
4 tbs homemade bread crumbs
2 tbs olive oil
Fresh dill, chives or basil, chopped
Wash eggplants, cut the stems and halve lengthwise. Scoop out the middle.
In a bowl mix and combine sausage meat, egg, feta cheese, mozzarella, almonds and pepper.
With a spoon, stuff the eggplants.
Sprinkle with breadcrumbs (about ½ tablespoon on each eggplant) and olive oil.
Place the eggplants on a baking sheet lined with parchment paper and bake in the oven for 25 minutes on 230°C.
Serve hot, sprinkled with fresh, chopped dill, chives or basil.