Chef de Cuisine, has a long-standing presence on Cypriot television and 25 years of experience in the culinary industry.
He creates easy, modern recipes with an emphasis on quality, simplicity, and authentic flavour.
Stuffed Eggplants with Lamb Mince & Garlic Yogurt
Ingredients
- 4 eggplants
- 500 g lamb mince
- 1 large onion (finely chopped)
- 2 cloves garlic (crushed)
- 2 ripe tomatoes (grated)
- 2 tablespoons tomato paste
- ½ teaspoon cinnamon
- ½ teaspoon cumin
- ½ teaspoon paprika
- 3 tablespoons olive oil
- A little fresh parsley & mint
- Salt & pepper
For the yogurt sauce:
- 300 g Charalambides Christis strained light yogurt (5% fat)
- 1 clove garlic (crushed)
- 1 tablespoon olive oil
- A little lemon juice
- Salt
Instructions
Preheat the oven to 180°C (350°F).
Cut the eggplants in half, score the flesh, and drizzle with olive oil. Bake for 25–30 minutes until softened.
In a pan, sauté the lamb mince until browned.
Add the onion and garlic and sauté until softened.
Add the tomato paste and cook for 1–2 minutes.
Add the tomatoes, spices, salt, and pepper. Simmer until the sauce thickens.
Fill the eggplants with the lamb mixture and bake for another 15–20 minutes.
Mix the yogurt with garlic, olive oil, lemon juice, and salt.
Serve the stuffed eggplants with a spoonful of garlic yogurt on top.
