Beef and Feta Stuffed Eggplant with Pesto

Slice the eggplant in half lengthwise. Use a knife to make shallow diagonal slices on the eggplant meat without cutting through the bottom (this is called scoring). Add some olive oil and place in the microwave. Cook on high for 8 minutes. After this time remove them without burning yourself, and remove the flesh using a spoon. Mince the flesh and set aside.

Dice the onion and garlic finely.

Heat up a  pan with some olive oil. Once it's hot add the garlic, onion, and eggplant meat. Cook for several minutes until the vegetables become tender.

Add the ground beef and mix with the vegetables. Cook the ingredients for approximately 5 minutes, or until the meat browns.

Add the pesto sauce and sliced sun-dried tomatoes and mix.

Fill each eggplant with the contents of the pan and sprinkle some crumbled or diced feta cheese. Enjoy!