Fetta Stuffed eggplant with yogurt and pine nuts

Serves 4–6
2 eggplants, about 2¼lb (1kg) in total
olive oil for frying
7 pita breads, broken into small triangles,
plus extra for serving
¾ cup pine nuts
1¼lb (550g) minced or ground lamb
1 tsp ground allspice, plus a little extra
1 cup tomato juice
1 cinnamon stick
2 bay leaves
2 garlic cloves
1 cup Greek-style yogurt
salt and freshly ground black pepper
1Cut the tops off the eggplants and scoop out half of the flesh. Soak the
eggplants in salted water while you prepare the other ingredients.
2Heat some olive oil in a heavy pan over medium-high heat. Cook the triangles
of pita bread in batches, turning, until crisp and golden brown. Remove from
the oil using tongs, and drain on paper towels. Using the same pan, cook the pine
nuts in the oil until golden brown. Remove and drain on paper towels.
3Add a little oil to another frying pan. Cook the meat with the 1 tsp allspice
until the meat is cooked throughout. Season with salt and pepper, and stir
in half the pine nuts. Remove the eggplant shells from the water and drain well.
Stuff the scooped-out cavities with the meat mixture. Cook the stuffed eggplants
in the oil, filling-side up, until lightly browned on the bottom, being careful not
to disturb the filling.
4Heat the tomato juice with the cinnamon stick and bay leaves in a large
shallow pan. Season with salt and pepper. When the tomato juice is
simmering, add the stuffed eggplants and cook gently until the sauce
thickens. Meanwhile, heat a broiler until hot.
5Crush the garlic and add to the yogurt. Cover the bottom of an ovenproof
dish with fried pita bread, then arrange the stuffed eggplants and pour the
yogurt over the top. Drizzle with the tomato sauce and then the yogurt mixture.
Sprinkle with a little extra allspice. Place the dish under the broiler. Cook for a few
minutes until heated through and the yogurt is hot and sizzling in places. Garnish
with the remaining toasted pine nuts, and serve hot with lots of warm pita bread.