Add one at a time the onions, celery and carrots in the bowl of a food processor with the metal blade attached and process until very finely chopped.

Place a pot over medium heat, wait for a minute or so to heat up and then pour the oil. A minute later toss in the chopped vegetables and sauté for about 4’ and until softened. Add the garlic and sauté for 2’ more and until fragrant.

Then add to the pot the ground beef and smash it with a wooden spoon, until all the meat has been sautéed and a nice brown color has been achieved, about 10’.

Then add the tomato paste and stir well for a minute or so to be cooked. Deglaze with the wine and then add the tomato pulp, pour the milk, add the all-spice and stir well. Bring to a boil and simmer covered for 40’ aiming for the juices to be absorbed but also looking to have a bit of moisture. Remember to give it a stir every now and then to avoid sticking at the bottom of the pot. Season with the salt and pepper, remove from fire and keep aside.

In the meantime, preheat the oven to 200°C, air circulation, rack in the middle.

Take a non-stick oven dish and brush it with some oil. Cut the aubergines in half lengthwise and scoop more than half of their pulp. Place the aubergines in the dish, pour on them the oil, sprinkle on top the cumin and season with the salt and pepper. Cook in the oven for about 45’ to soften.

To prepare the yoghurt sauce add the eggs in a glass bowl and whisk well. Then add the yoghurt, feta, thyme and season with the salt and pepper. Mix well.

To prepare the final dish we fill the cooked aubergines, while in the oven dish, with the meat filling and we top with the yoghurt sauce. Pour a bit of water around the aubergines, reduce the oven’s temperature to 180°C and cook for 30’ aiming for the yoghurt sauce to be a bit charred.