Stuffed Eggplants with Beef

Ingredients

4 small eggplants

Filling
100 gr regular ground beef
2 tbsp chickpeas (in a can)
2 tbsp rice, washed and drained
1 tbsp dill, chopped
1 tbsp parsley, chopped
2 fresh onion, chopped
1 pinch powdered Cheyenne Pepper
1 tsp salt
Pepper for taste

1 small tomato
1 cup beef stock
1 tbsp butter

Sauce:
1/2 lemon juice
1 tsp dried mint
1 garlic, smashed with salt

Mix all the filling ingredients in a small bowl.

Cut off the tops of the eggplants. Discard the insides of the eggplants using a small spoon. Stuff eggplants with filling. Don't over fill them, leave some space at the top. Cut 4 small tomato pieces and put one over each eggplant. Place the eggplants in a cooking pot. Cut butter in small pieces and put over the eggplants. Pour beef stock in the pot from the edges. Sprinkle the rest of the tomatoes all over.

Cover the lid, cook over low heat until the eggplants are done, about 40 minutes. Turn heat the off, mix all the sauce ingredients then blend it with the juice in the pot.

Place the stuffed eggplants on a service plate, pour the juice from your cooking pot over the eggplants and serve immediately. Serve with yogurt is you like.