Stuffed egg plant

Egg plant is a regular guest in my weekly vegetable box. I am not a big fan of egg plant, however I have come across a recipe, which I have made certain adjustments to, and now I eat my egg plant with great pleasure :-)) And any leftovers I will put into the freezer for easy food on working days.

Stuffed egg plant - serves 2 persons

• 2 egg plant
• 1 tablespoon salt
• 150 g onion
• 1 cloves of garlic
• 400 g tomato
• 2 tablespoon tomato concentrate
• ½ chili
• ½ tablespoon oregano, fresh
• 1 teaspoon thyme, fresh
• 1 tablespoon basil, fresh
• 250 g spinach - frozen or fresh
• 80-100 g spreadable goat cheese
• 50 g grated Cheddar

• Cut the egg plant into halves and sprinkle them with salt. Let them salt for 1 hour.
• Bake the egg plant for 200'C for 15 minutes.
• Remove the "meat" from the egg plant and mince it.
• Cut the onion and clove of garlic into smaller pieces

  
• Fry the onion on a pan without using oil.
• Cut the tomatoes and chili into small pieces

• Add it to the onion on the frying pan
• Let it cook for 10 minutes

• Add the spinach to the pan and let it defrost

• Add the goat in the vegetable mix and stir until it is melted.

• Fill the egg plan with this vegetable filling.

• If you have any filling leftover, fill other oven stable form with it

• Top up the stuffed egg plant with grated Cheddar cheese
• Bake in the middle of the oven at 220'C for 15 minutes