Dolma batinjan (stuffed aubergines)

Instructions

1. Cut off the tops of the aubergines, hollow them out leaving a wall about 1 cm thick, then fry them in oil for 5 minutes.
2. Fry the chopped onion, add the meat and brown it, breaking it up as it cooks.
3. Add the rinsed rice, the spices and a ladle of stock, then cook for 10 minutes with the lid on.
4. Stuff the aubergines three-quarters full with this mixture, then close them with their tops or a wooden skewer.
5. Arrange them snugly in a casserole dish.
6. Blend the tomatoes with the purée and pour over the aubergines with the rest of the stock.
7. Cover and simmer gently for 40 minutes, until the aubergines are tender.
8. Serve hot, with yoghurt on the side.