A vegetarian recipe.
The story goes that there was an imam who came home as his wife was preparing this dish, and the wonderful smells coming from the oven made him faint. It didn't quite have that effect on me, but I enjoyed it nevertheless.

Needed for two persons:

• One or two eggplants depending on size
• Two tomatoes
• One onion
• Fresh garlic
• Salt, pepper, ground cumin, ground coriander seeds
• Olive oil
• Optionally: some sliced olives and/or some feta cheese

Pre-heat the oven at 180 degrees celcius.
Cut the top off the eggplants and cut them in halves, lengthwise.
Hollow them out with a spoon, leaving the walls about 1 cm thick. Sprinkle or spray with olive oil both in-and outside.

Put eggplant halves in the microwave and cook until they are slightly soft and about halfway done.

Cut and sautee the onion and add finely cut or pressed garlic to taste.
Add the inner part of the eggplants, cut into small pieces.
Add diced tomatoes, salt, pepper, spices. Olive slices, too, if you want. Let it all simmer for a while.

Put eggplant halves in a low oven dish and fill them with the vegetable mixture. Put some diced or crumbled feta cheese on top if you want. For the dish in the picture, I used some fresh cheese because we were fresh out of feta.

Leave it in the oven for 25 minutes, or until the eggplants are all soft and the whole thing looks and smells delicious. This will give you the time to cook some rice, bulgur or couscous to serve it with. Enjoy!