A delicious recipe for stuffed eggplants filled with ground lamb and topped with a refreshing garlic yogurt sauce. This dish is perfect for dinner and can be customized with different meats or made vegetarian.
1: Cut eggplants lengthwise and scoop out the flesh, leaving sides about 1/3 inch thick.
2: Chop the eggplant flesh, onions, garlic, parsley, and rosemary.
3: Sauté the onions until softened, then add garlic.
4: Make room in the middle of the pan and add ground lamb, cook until caramelized.
5: Add parsley, rosemary, and spring onions, mix well and fill your eggplants.
6: Top with sliced tomatoes to prevent drying out the meat.
7: Bake at 400°F for about 40 minutes, adding a bit of water to the baking dish.
8: To make the sauce, stir together yogurt, garlic, mint, olive oil, and salt.
