Stuffed Courgettes (baby marrows) or tomatoes with a Egg and Lemon Sauce

Ok this is a very mediterannean dish  (greek especially) and one of my personal favorites.

The quantities can be adjusted according to the amount of people...

8 large plump Courgettes
1 small onion peeled and finely chopped
6 table spoons Oil (pref Olive)
350g finely minced mince (beef, lamb or I use beef and Ostrich mix)
about 1 table spoon Oregano
some chopped parsley
ground pepper
4 table spoons rice (cooked)

Egg and lemon sauce
3 egg yolks
6 table spoons lemon
water

1. Chop both ends off each courgettes
2. using a corer or thin knife hollow out the middle
3. gently fry the onion in some oil about 2 spoons for two minutes add mince meat and fry until lightly brown
4. mix the meat and onion with oregano and parsley add salt and pepper and add the cooked rice
5. Stuff this mixture into the courgettess, (I sometimes use a piping bag for this) tightly
6. Bake the courgettes uncovered for around 30 - 40 minutes until tender at 180 deg (u can do them in the oven I do mine in a slow cooker. in about 4 spoons of oil
7. While cooking start preparing the sauce,  Beat the Egg yolks with  1 table spoon of water, then beat in the 6 spoons of lemon juice.
8. Once the courgettes are ready remove them with a slotted spoon and place on a serving dish.
9. Whisk the egg yolk mixture into the hot cooking juices that were in the oven proof dish when the sauce thickens its ready to be spooned over the courgettes and served.

The Egg and Lemon Sauce (Avolemano) is the important part of this recipe care has to be taken in its making or it will curdle The juices from the cooking are what makes it thicken.