Stuffed Eggplant

Method

Halve the aubergines lengthways and scoop out the flesh, leaving a 1cm shell; chop the flesh and set aside. Heat 50ml olive oil in a large pan and sauté the finely chopped onions and garlic until softened, then add the minced lamb and cook until browned, breaking it up as it cooks. Stir in the chopped aubergine flesh, tomato paste, pine nuts, cumin, cinnamon, herbs, and diced tomatoes, seasoning well with salt and pepper, and simmer for 10 minutes. Fill the aubergine halves with the lamb mixture, arrange in an oiled baking dish, drizzle with remaining olive oil, pour water around them, cover with foil, and bake at 180°C for 45-50 minutes until the aubergine shells are tender. Serve warm with yoghurt and fresh herbs if desired.