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SERVES 4
4 aubergines
2 tbsp olive oil
320g/11oz onions, finely chopped
3 garlic cloves, crushed
280g/10oz minced lamb
320g/11oz tomatoes, skinned and chopped
1 tbsp sun-dried tomato paste
1 tsp oregano leaves
60g/2¼oz/⅔ cup freshly grated Parmesan cheese
salt and freshly ground black pepper
4 dessert bowls of salad, to serve
Preheat the oven to 180°C/350°F/Gas 4. Halve the aubergines lengthways, scoop out the flesh (leaving the shells intact) and chop the flesh. Heat the oil in a large frying pan and gently fry the onions and garlic for about 4 minutes. Add the lamb and brown it all over. Drain off the excess fat, then add the aubergine flesh and fry gently for about 5 minutes. Add the tomatoes, tomato paste and oregano, season with salt and pepper and simmer gently for about 15 minutes, stirring occasionally. Check the seasoning. Arrange the aubergine shells in a baking dish and spoon the filling into them. Scatter the Parmesan over the top and bake for about 30 minutes until tender. Serve with side salads.