Stuffed Aubergines

Prep Time: 25 Minutes
Cooking Time: 45 Minutes

Ingredients:
2 Medium Aubergines
1 Onion. finely chopped
250g Minced Beef
1 Large Carrot, Grated
Half cup Water
1 can Chopped Tomatoes
4 Garlic Cloves, crushed
4 Mushrooms, chopped

Topping:
2 Egg Yolks
1 Cup Natural Yoghurt
Half cup grated cheddar cheese

Directions:

1. Saute onions in a large pot until soft. Add the mince and brown.
2. Add can of chopped tomatoes and water. Season with salt and pepper accordingly. Cook for 15
minutes.

3. While the mince and tomatoes are cooking, slice the aubergines in half and scoop out the flesh. Dice flesh into small cubes. Add to the pot with the grated carrot and crushed garlic. Cook for a further 10 minutes. Be careful not to damage the skins as you will be using them.

4. Mix together the egg yolks, natural yoghurt and cheese. Mix well. Season with salt and pepper.

5. Place each aubergine skin onto a baking tray. Brush about 1 teaspoon of water onto the inside of the skins. Scoop the mince mixture into each skin. The mixture should not be watery.

6. Place the natural yoghurt mixture on top of each stuffed aubergine. Place into the oven at 180'C and bake for about 45 minutes or until the skin have gone soft.

Serve with a green salad