Karniyarik

Method

Halve the aubergines lengthwise and scoop out the flesh, leaving a 1 cm shell; fry the shells in 100 ml oil until golden, then set aside. Fry the scooped flesh separately in a little oil until soft and reserve. Soften the diced onions and minced garlic in the remaining oil, add the lamb and brown thoroughly, breaking up any lumps. Stir in the tomato paste, then add the diced tomatoes, reserved aubergine flesh, parsley, mint, salt, pepper and pine nuts. Simmer the filling for 10 minutes. Fill the aubergine shells generously with the meat mixture and arrange in a baking dish. Pour the water around the aubergines, cover with foil and bake at 180°C for 30-35 minutes until the shells are tender. Serve hot or at room temperature with yoghurt.