for 4 person

Aubergines

2	aubergines (each approx. 350 g)
2 tbsp	olive oil
½ tsp	salt

Filling

3 tbsp	oil, for frying
300 g	minced meat (lamb)
1	red onion, finely chopped
3 tbsp	pine nuts
3 tbsp	raisins
1 ½ tsp	ground coriander seeds
1 tsp	ground cumin
1 tsp	salt
a little	pepper
4 dl	meat bouillon
2	bay leaves
1	cinnamon stick

Yoghurt dressing

150 g	plain greek yoghurt
1 dl	buttermilk
1	garlic clove, squeezed
½ bunch	flat-leaf parsley, finely chopped
	salt and pepper to taste

How it's done

Aubergines

Halve the aubergines lengthwise, prick the skin firmly with a fork. Scoop out the inside of the aubergines with a spoon, leaving a border of approx. 1 cm, brush with oil and season with salt, place in the prepared dish. Finely chop the aubergine flesh, set aside for the filling.

Precook the aubergines

Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove.

Filling

Heat 1 tbsp of oil in a non-stick frying pan. Brown the meat in batches, remove. Heat the remainder of the oil in the same pan. Stir fry the aubergine flesh for approx. 10 mins. Reduce the heat, add the onion, pine nuts and raisins, cook for approx. 4 mins. Return the meat to the pan, season. Bring the stock to the boil with the bay leaf and cinnamon, pour half in with the meat. Simmer the filling for approx. 10 mins. Stuff the precooked aubergines with the filling, pour the remainder of the stock, bay leaf and cinnamon into the dish.

To bake

Approx. 25 mins. in the centre of an oven preheated to 200°C.

Yoghurt dressing

Mix the yoghurt, buttermilk, garlic and parsley, season. Drizzle the yoghurt dressing over the aubergines.

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