STUFFED EGGPLANT

I used 4 small eggplants for this dish . Wash ,dry and slice eggplants in half . Heat a large pan over aesium heat with 4 tbs of rice bran oil and shallow fry the eggplants , flesh side down until golden brown . Drain the eggplants on paper towelling and then proceed to scoop out the flesh . Place the flesh in a large bowl , add 1 lightly beaten egg , 300gm of lamb mince 1 medium onion , 1 tbs of minced garlic , 2 tomatoes quartered , 1 tbs of tomato paste , 1 dsp of castor sugar and a few drops of sriracha .. mixing well together . Place this mixture into the pan with 1/4 cup of water , cover and simmer for 20 minutes . Now preheat your oven to 180 deg C. When the mince mixture has been simmering for 20 minutes , spoon into the eggplant shells and arrange in a greased ovenproof dish , top up with any remaining mince mixture . Sprinkle with grated cheese and bake for 30 minutes in your preheated oven .