Potato-Stuffed Eggplant

Materials for the Filling

3 medium potatoes – boiled

• 100 gr goat cheese

Salt

2 sprigs of fresh thyme

Salt

1 pinch of powdered sugar

Slice the eggplants lengthwise into thin strips. Heat sunflower oil in a pan. Add the eggplant slices to the hot oil and fry them. Remove the fried eggplants to a plate lined with paper towels, cover with a lid, and let them soften.

Score the potatoes down the middle before boiling, then peel them. Place them in a mixing bowl and mash them with a potato masher. Add the goat cheese, salt, pepper, and grated nutmeg, and mash well until everything is combined.

In a saucepan, add olive oil, garlic, tomatoes, fresh thyme, salt, pepper, and granulated sugar, and cook while stirring.

Arrange two eggplant slices diagonally in a muffin tin. Place enough filling in the center to cover it and fold the edges over. Prepare all the eggplant slices in this way and arrange them in a glass baking dish. Pour the prepared tomato sauce over them and bake in a preheated oven at 180 degrees Celsius for 10-15 minutes.