Step 1Preheat the oven to 160°C. Line a large baking tray with baking paper. Scoop flesh from eggplants, leaving a 1cm-thick border of flesh. Place eggplant shells on tray. Finely chop the eggplant flesh and set aside.
Step 2Spray a large non-stick frying pan with olive oil and set over medium-high heat. Sauté onion and carrot for 4–5 minutes, or until tender. Add garlic, lamb mince, eggplant flesh, chilli, cumin and coriander; cook, breaking up the mince with wooden spoon, for 3 minutes, or until the lamb is browned.
Step 3Add tomatoes and parsley to the pan. Season with cracked black pepper. Reduce heat and cook, stirring occasionally, for 10–15 minutes, or until the pan juices evaporate. Set mixture aside to cool slightly.
Step 4Spoon the mixture into the eggplant shells. Spray liberally with olive oil. Bake the stuffed eggplants for 50–55 minutes, or until eggplant is tender. Place one eggplant half on each serving plate.
Step 5Top each eggplant half with a dollop of yoghurt. Sserve with flatbreads and lemon wedges.