Eggplant karniyarik 'split stomach'

Step 1

Halve eggplants lengthwise and salt liberally. Place in a large colander and stand for 20 minutes.

Step 2

Heat olive oil in a medium saucepan with a lid over high heat. Add lamb and cook, stirring and breaking up any lumps, for 6-8 minutes or until browned. Season to taste. Reduce heat to low, stir in onion and cook for 5-6 minutes or until softened. Stir in tomato, herbs, tomato and harissa pastes, chilli flakes and stock. Cover and cook for 25-30 minutes or until lamb is soft and saucy.

Step 3

Preheat oven to 200°C. Rinse eggplant, pat dry very well with paper towel and half lengthwise. Heat 3cm sunflower oil in a large, deep frypan over high heat. In batches, fry eggplant, turning, for 6-8 minutes or until slightly softened and golden. Drain on paper towel. Arrange eggplant in a large roasting pan, cut-side up. Slice flesh down the centre without piercing skin and keeping slices intact. Spoon most of lamb mixture into each half and scatter over roasted capsicum. Pour remaining lamb mixture around eggplant and roast in oven for 30 minutes until eggplant is cooked and golden on top. Top with pickled chillies and yoghurt to serve.