Stuffed summer vegetables with mint yoghurt

Ingredients

Directions

1. 1

   Soak the toast in cold water. Peel onions and garlic and dice finely. Wash oregano, shake dry, chop. Squeezed toast, minced meat, eggs, 2 tablespoons of tomato paste, 1 1⁄2 tsp. each cinnamon and cumin, salt, pepper and 2⁄3 each knead onions and oregano.

2. 2

   Cut the peppers in half lengthwise, remove seeds. Clean and wash all vegetables. Cut zucchini and eggplant crosswise into 5-6 pieces. Hollow them out a bit, put the inside of the vegetables in a bowl. Turn out the mushroom stems and add them.

3. 3

   Cut a lid off the tomatoes. Hollow out the tomatoes, put the inside in the bowl, chop everything.

4. 4

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Fry garlic, rest of onion and chopped vegetables in hot oil. Add 1 tbsp. tomato paste, remaining oregano, 400 ml water and stock.

5. 5

   Bring to the boil, season with salt and pepper. Pour into a wide roasting pan or the fat pan of the oven.

6. 6

   Fill the vegetables with minced meat and place them in the roaster. Sprinkle with pine nuts. Place the tomato lids on the tomatoes. Cover the roaster and braise in the hot oven for about 1 hour (close the fat pan with aluminium foil).

7. 7

   Then braise open for about 30 minutes.

8. 8

   Wash the mint, shake dry and cut finely. Mix with yoghurt. Season to taste with lemon juice, salt and pepper. Serve with vegetables. Rice tastes good with it.