1 medium eggplant
1 red onion, finely chopped
2 cloves of garlic
2 tsp dried oregano
200g lean lamb mince
400g tinned tomatoes
¼ cup chopped fresh parsley
1/3 cup skim milk yoghurt
20g grated parmesan
Preheat oven to 180C.
Cut eggplant in half lengthways and cut across the cut surface in a crosshatch, leaving 1cm border. Using a spoon scoop out the flesh, salt and set aside for 30 minutes to an hour.
Rinse eggplant well to remove salt and spray with oil. Heat a non stick pan over medium heat and cook diced eggplant until bold and tender and set aside.
Spray pan, add onion and garlic, oregano and cook for a few minutes until onion softens.
Add mince cook for 5 minutes or until browned, add the diced eggplant and tomatoes and continue to simmer until sauce is quite thick and eggplant has softened. Stir through parsley and adjust seasonings.
Heat another frying pan over medium heat, add eggplant halves and cook for about 5 minutes both sides. Remove from heat.
Fill eggplant with mince mixture, top each with 2 tablespoons of yoghurt, sprinkle over cheese, place in an ovenproof dish and bake for 30-40 minutes.