Name: Lamb-stuffed aubergines
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 4 medium aubergines , cut in half lengthways and scored on a diagonal -; 2 ½ tbsp olive oil -; 500g pack lamb mince -; 1 red onion , finely chopped -; 1 tsp paprika -; 2 tsp ras el hanout -; 50g sultanas -; 50g pine nuts -; ½ small pack parsley , chopped -; green salad , to serve -

Ingredients for - Lamb-stuffed aubergines

1. 4 medium aubergines , cut in half lengthways and scored on a diagonal

2. 2 ½ tbsp olive oil

3. 500g pack lamb mince

4. 1 red onion , finely chopped

5. 1 tsp paprika

6. 2 tsp ras el hanout

7. 50g sultanas

8. 50g pine nuts

9. ½ small pack parsley , chopped

10. green salad , to serve

How to cook deliciously - Lamb-stuffed aubergines

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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.