6 Servings

INGREDIENTS

• 12 small eggplants
• ½ cup olive oil, divided
• 1 medium onion, finely chopped
• ½ lb lean ground lamb
• 1 tsp allspice
• 1 tsp cinnamon
• 2 Tbsp dried mint
• Salt and pepper
• 4 tomatoes, peeled and diced
• Pita croutons (see recipe this page)
• ½ cup toasted pine nuts, to garnish
• ½ cup toasted chopped almonds, to garnish
• A handful fresh pomegranate seeds, to garnish
• Cayenne pepper or sumac, to garnish (optional)

FOR YOGURT SAUCE:

• 2 cloves garlic
• 1 tsp salt
• 2 cups thick, full-fat yogurt

INSTRUCTIONS

1. Start by preparing the yogurt sauce. Crush the garlic and salt in a mortar and pestle and add to the yogurt in a bowl. Mix well and set aside in the fridge.
2. Trim the stems of the eggplants if they are long, but do not remove the tops. Peel the eggplant in alternating thin strips, resulting in striped little eggplants.
3. Heat ¼ cup of olive oil in a large frying pan over medium heat and sauté the eggplants until they are golden brown and slightly soft. Keep turning all around. Remove with a slotted spoon and drain on absorbent paper. Leave to cool.
4. When cool enough to handle, make a slit lengthwise but not through to the bottom, prying open with your fingers gently to make a pocket and set aside.
5. Meanwhile, heat ¼ cup olive oil in a frying pan and fry the onion until translucent and soft.
6. Add the ground meat and brown all over. Season with allspice, cinnamon, mint, salt, and pepper.
7. Stir in the diced tomatoes, turn off the heat, and leave to cool slightly.
8. Preheat the oven to 350°F. Place a good spoonful of the meat mixture into each eggplant pocket.
9. Lay the filled eggplants in a baking dish and put in the oven to heat through.
10. To serve, put some pita croutons on a serving platter.
11. Arrange the hot stuffed eggplants on top. Drizzle the yogurt sauce on each one and garnish with toasted pine nuts, almonds, fresh pomegranate seeds, and a pinch of cayenne pepper (optional).
12. Serve immediately.