Stuffed aubergines

STEP BY STEP

Let's make something delicious.

1. 01

   Preheat the oven to 200°C fan. Halve the aubergines lengthways and score the cut sides in a diamond pattern. Mix 2 tbsp oil with the paprika, salt and pepper. Brush over the cut sides. Place the aubergines on a baking tray lined with baking paper and bake for 20 minutes.

2. 02

   Peel and dice the onion, garlic and carrot. Fry in the remaining oil. Add the beef mince to the pan and fry until browned. Add the tomato purée and 100 ml water. Fry for 5 minutes. Wash the spring onions and slice into rings. Scoop some flesh out of the aubergines and chop it. Add to the pan with the spring onions and season everything.

3. 03

   Blend the mozzarella and yoghurt until smooth, then season. Fill the aubergines with the mince mixture and the mozzarella and yoghurt mixture. Bake for 20 minutes. Tap the pomegranate seeds out of the skin. Chop the coriander leaves. Sprinkle the aubergines with the pomegranate seeds and coriander.