WHAT?
2 aubergines cut sideways in half
150g. Mince (beef, pork, lamb)
1 tablespoon olive oil
½ onion, 3 cloves, chilli
Parsley
1 cinnamon stick, 2 bay leaves, 1 little shot of brandy
½ tomato chopped
Pinch of sugar, salt, pepper
1 tablespoon Greek yoghurt
For the sauce
4 tablespoons yoghurt
Pepper, salt
2 ground cloves
Grated cheese
HOW TO?
1️⃣In a pan with boiling water cook the cut aubergines for 20 minutes. Take out and let dry. Push the middle of the aubergine, so there is room to stuff.
2️⃣In a pan (medium heat) sauté in olive oil the chopped onion, garlic and chilli for two minutes. Add the mince with bay leaves and cinnamon and cook for 3 minutes. At this stage grind pepper. Add the brandy and let it steam away. Add chopped tomatoes, sugar and let it cook for ten minutes lowering the heat. Remove from heat. Add sugar, pepper and parsley and one tablespoon Greek yoghurt. Remove the cinnamon stick and bay leaves.
3️⃣Add 3-4 tablespoons of mince to each aubergine. In a bowl mix the yoghurt, pepper, crushed cloves, pepper. Spread over the aubergines. Grate some cheese in each.
4️⃣Cook at preheated 185 oven for 20 minutes.
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