how make Stuffed eggplants with youghurt and salad

                                            how make Stuffed eggplants with youghurt and salad 

Stuffed eggplants with yogurt and salad is a delicious and nutritious dish. 

 Ingredients

**For the Stuffed Eggplants:**

- 4 medium-sized eggplants

- 200g ground meat (beef, lamb, or chicken)

- 1 onion, finely chopped

- 2 cloves garlic, minced

- 1 tomato, diced

- 1 tablespoon tomato paste

- 1 teaspoon cumin

- 1 teaspoon paprika

- Salt and pepper to taste

- Olive oil for frying

- Fresh parsley, chopped (for garnish)

**For the Yogurt Sauce:**

- 1 cup plain yogurt

- 1 clove garlic, minced

- 1 tablespoon lemon juice

- Salt to taste

**For the Salad:**

- 1 cucumber, diced

- 1 tomato, diced

- 1 small red onion, thinly sliced

- 1/4 cup fresh parsley, chopped

- 1 tablespoon olive oil

- 1 tablespoon lemon juice

- Salt and pepper to taste

### Instructions

**1. Prepare the Eggplants:**

- Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch shell. Reserve the flesh for the stuffing.

- Sprinkle the eggplant shells with salt and let them sit for 15 minutes to draw out moisture. Then, pat them dry with a paper towel.

- In a large pan, heat some olive oil over medium heat. Fry the eggplant shells until golden and slightly softened. Remove and set aside.

**2. Make the Stuffing:**

- In the same pan, add a little more oil if needed and sauté the chopped onion and garlic until soft and fragrant.

- Add the ground meat and cook until browned. Break up the meat with a spoon as it cooks.

- Chop the reserved eggplant flesh and add it to the pan, cooking until softened.

- Stir in the diced tomato, tomato paste, cumin, paprika, salt, and pepper. Cook for another 5 minutes until the mixture is well combined and flavorful.

**3. Stuff the Eggplants:**

- Preheat your oven to 180°C (350°F).

- Place the fried eggplant shells in a baking dish and fill them with the meat mixture.

- Cover the dish with aluminum foil and bake for 30 minutes.

**4. Make the Yogurt Sauce:**

- In a small bowl, mix together the yogurt, minced garlic, lemon juice, and a pinch of salt.

**5. Prepare the Salad:**

- In a bowl, combine the diced cucumber, tomato, red onion, and parsley.

- Drizzle with olive oil, lemon juice, salt, and pepper. Toss well to combine.

**6. Serve:**

- Once the eggplants are done baking, remove them from the oven and let them cool slightly.

- Serve the stuffed eggplants with a generous dollop of yogurt sauce on top.

- Garnish with chopped parsley.

- Serve alongside the fresh salad