Stuffed Aubergines with Spiced Lamb and Tomato Sauce

• 4 medium Aubergine, firm, glossy
• 5 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 4 cloves Garlic
• 2 tsp Ground cumin
• 1 tsp Ground cinnamon
• 500 g Minced lamb
• 800 g Tomato, ripe
• 20 g Fresh coriander
• 1 medium Lemon, juicy

1. Heat the oven to 200°C (390°F). Halve the aubergines lengthways and scoop out most of the flesh, leaving a sturdy shell; roughly chop the scooped flesh. Brush the shells with 2 tbsp of the olive oil and set them in a baking dish.
2. Bake the aubergine shells for 20 minutes until they start to soften and take on a little colour. Meanwhile, finely chop the onion and crush the garlic. Roughly chop the tomatoes and finely chop most of the coriander, reserving a little for serving.
3. Heat 2 tbsp of the olive oil in a frying pan over medium heat and cook the onion for 8 minutes until soft and lightly golden. Stir in the garlic, cumin and cinnamon for 1 minute until fragrant. Add the lamb and cook for 6 to 8 minutes, breaking it up, until browned.
4. Stir the chopped aubergine flesh into the lamb mixture and cook for 5 minutes until it begins to soften. Add about a third of the tomatoes and cook for 3 to 4 minutes until they start to collapse. Take off the heat and stir through the chopped coriander.
5. Spoon the lamb mixture into the baked aubergine shells, pressing it in so each one is generously filled. Tip the remaining tomatoes around the aubergines in the dish and drizzle over the final 1 tbsp olive oil. Add 200 ml water to the dish and spoon a little tomato over the tops.
6. Cover the dish tightly and bake for 25 minutes, then uncover and bake for a further 10 to 12 minutes until the aubergines are very tender and the sauce is rich and glossy. Rest for 5 minutes so the filling settles. Squeeze over lemon juice and scatter with the reserved coriander to serve.

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