Stuffed aubergine with spiced minced meat & yogurt

Ingredients

• 2aubergines — medium
• 250 gbeef mince
• 200 gchopped tomatoes — canned
• 1 pcred onion — small
• 1 clovegarlic
• 100 gGreek yogurt
• 2 tbspolive oil
• 1 tspground cumin
• ½ tspsmoked paprika powder
• 10 gflat-leaf parsley — fresh
• ½ tspsea salt — fine
• ¼ tspblack pepper — freshly ground

Method

1. 1

   Preheat the oven to 210 °C.

2. 2

   Halve the aubergines lengthwise and score the flesh in a criss-cross pattern without cutting through the skin.

3. 3

   Brush the cut sides with 1 tbsp olive oil and sprinkle with a little salt.

4. 4

   Place the aubergines cut side up in an oven dish and bake for 20 minutes.

5. 5

   Meanwhile, finely chop the red onion and mince the garlic.

6. 6

   Heat the remaining olive oil in a frying pan and fry the minced meat for about 4 minutes until browned and crumbly.

7. 7

   Add the onion and fry for 2 minutes. Then add the garlic, cumin, and smoked paprika powder and fry briefly.

8. 8

   Add the chopped tomatoes, the remaining salt, and black pepper. Let it simmer gently for about 5 minutes, so that the filling does not remain too wet.

9. 9

   Remove the aubergines from the oven and gently press down the soft flesh with a spoon. Generously divide the minced meat mixture over the four halves.

10. 10

    Place the stuffed aubergines back in the oven for another 8–10 minutes.

11. 11

    Just before serving, spoon some Greek yogurt over the aubergines and sprinkle with the coarsely chopped parsley.