Lamb-stuffed aubergines

• medium aubergines↗4

  cut in half lengthways and scored on a diagonal

• olive oil↗2 ½ tbsp tbsp
• lamb mince500g pack g
• red onion↗1

  finely chopped

• paprika↗1 tsp tsp
• ras el hanout2 tsp tsp
• sultanas↗50g g
• pine nuts↗50g g
• parsley↗½ small pack

  chopped

• green salad

  to serve

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/ gas 6. Place the aubergine halves on a large baking tray or two smaller ones. Drizzle over 2 tbsp of the oil and season the aubergines well. Cover with foil then roast the aubergines for 50 mins until tender.

2. 2

   Meanwhile, make the lamb stuffing. Heat the remaining oil in a frying pan over a high heat. Add the lamb, breaking down the meat with the back of a wooden spoon. Fry for 5-6 mins or until most of the liquid has evaporated and the mince has started to brown.

3. 3

   Add the onion and spices and cook for another 5 mins until the meat is completely brown and has become caramelised and sticky. Add the sultanas, pine nuts and parsley, season to taste, then set aside.

4. 4

   Carefully scoop most of the flesh out of the aubergines and add it to the lamb, then refill each aubergine with the mixture. Return to the oven for 8-10 mins, until piping hot. Serve with a green salad.