Ingredients for 4 servings.

•  4 small or 2 big eggplants.
•  150 gr organic soy kebabs.
•  1 big onion.
•  2-3 cloves of garlic.
•  1 tablespoon of ketchup or tomato paste.
•  1 wine glass of red wine.
•  1 cinnamon stick.
•  1 pinch of allspice.
•  1/2 teaspoon sugar.
•  1/2 cup olive oil.
•  salt and pepper.
•  1/2 teaspoon smoked paprika

Optionally 200 gr feta cheese or organic tofu. We can accompany with yogurt.
Preparation:

1.  Wash and cut the eggplants lengthwise after cutting the stalks. Leave them for about half an hour in salt water and then dry them with some papper towels.
2.  Carve crosswide the inside of the eggplants, salt them, oil them and then bake them in the oven at 170 C degrees for half an hour or until they’re done.
3. Meanwhile, we have left the soya for about half an hour in lukewarm water. Then we drain it and squeeze it hard to get as much water out as possible and dry.
4. At a low pot or a deep skillet we saute the onions , the garlic and soy until there’s only the oil left and the onions get some color.
5. Keep an eye out , though, because the soya easily sticks on the pot.
6. Add the ketchup or the tomato paste and then dissolve into the pot. Add the wine , let the alchohol evaporate and then add the remaining ingredients.
7. Cook the kebabs until the most of the liquids evaporate.
8. When you remove the eggplants from the oven press their inside with a fork in order to lose some volume and make some room for the filling.
9. Stuff the eggplants with the kebab, you can cover them up with some cheese and then bake them for half an hour in the oven at 170 degrees until they’re Golden Brown.
10. When you remove them from the oven sprinkle on them lots of chopped parlsey and some mint.