Cut the eggplant in half, length-wise. Hollow them out and keep the insides
Sprinkle the eggplants with a generous amount of salt and let them sit for 10 min
Chop up the insides into very small pieces and cook them in a pan with an onion, oregano, thyme and the minced meat. Season with salt and pepper. Add some spinach
Pat the eggplant dry. Drizzle some olive oil on them and place them in the oven for 20 min at 180°C
Take the minced meat off the heat (it doesn’t have to be fully cooked) and add chopped tomatoes, feta and olives
Take the eggplants out of the oven and fill them with the minced meat mixture. Put this back in the oven for 30 min
Top everything off with some more feta and fresh mint leaves
