LAMB-STUFFED ROASTED AUBERGINE
Preheat the oven to 190°C/fan 170°C/gas 5. Scoop out the aubergine flesh, leaving a 1cm (½in) edge. Drizzle the shells with oil, season and place on an oven tray. Cover with foil and bake for 30 mins. Dice the flesh and fry in oil with the onion and garlic until soft. Set aside. Brown the lamb, then stir in the herbs, spices and chopped tomatoes. Fill the empty tomato tin with water and add to the lamb with the aubergine mix, then simmer for 40 mins until reduced. Place in the shells, top with tomato slices and bake for 30 mins until golden.