for the baked aubergines:
- 2 large aubergines (about 400g each)
- 3 tablespoons olive oil
- 1/2 teaspoon salt
for the lamb stuffing:
- 500g minced lamb
- 1 onion, peeled and finely chopped
- 2 garlic cloves, peeled and minced
- 40g pine nuts
- 1 tablespoon tomato purée
- 2 teaspoons Baharat Spice Mix (replace with 1/2 teaspoon ground allspice, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon black pepper if you cannot find)
- 1/2 teaspoon salt
- 2 tablespoons finely chopped fresh parsley leaves
- 2 tablespoons cooking oil (I used olive oil)
- Roast the aubergine. Preheat the oven to 200°C/390°F. Cut the aubergines in half lengthways. Score the flesh diagonally to create a diamond pattern, stopping before the blade reaches the skin. Drizzle over the olive oil and salt. Place cut side up in a metal roasting tray and put in the oven. Bake for 30-35 minutes, until the flesh is soft and lightly browned. Remove from the oven and leave to cool for 5 minutes.
- Make the lamb stuffing. Meanwhile, heat the cooking oil in a frying pan over a medium heat. Add the onion and fry for about 5 minutes, until translucent but not brown. Add the garlic and fry for another 2 minutes. Add the remaining ingredients, except for the mince and chopped parsley (pine nuts, tomato purée, baharat and salt). Stir until evenly mixed. Add the mince and fry for 8-10 minutes, until the meat is lightly browned all over. Stir often, breaking up any large clumps of mince. Turn off the heat and stir in the chopped parsley.
- Stuff & bake the aubergines. Once cooked, use a metal spoon to scoop out most of the flesh from the baked aubergines, leaving a 1cm or so perimeter around the skin. Place the flesh into a small bowl and mash with the back of a fork. Tip the aubergine mash into the lamb mix and stir until evenly mixed. Spoon the lamb mix into the aubergine shells and place back in the oven for 10 minutes.
- Gently transfer each aubergine onto a plate using a fish slice (they can be quite fragile), and serve hot.