Recipe: Stuffed Aubergine

Ingredients:

• 2 aubergines
• Olive oil
• 1 1/2 tsp cumin
• 1 1/2 tbsp paprika
• 1 tbsp cinnamon
• 1 onion
• 200g minced lamb
• 50g pine nuts
• 20g parsley
• 2 tsp tomato puree
• 1 tsp sugar
• 150ml water
• 1 1/2 tbsp lemon juice
• 1 tsp tamarind paste
• salt and pepper

(This version is delicious but not too spicy. If you like spice, add a bit of chilli to the mix.)

Instructions:

1. Slice the aubergines lengthways. Place them in a roasting tin. Coat with olive oil, salt and pepper. Roast on 200° for 20 minutes.
2. At the same time, brown the onion and spices for five minutes before adding the mince, pine nuts, parsley, tomato puree, sugar, salt and pepper.
3. Mix the water, lemon juice and tamarind paste and pour over the aubergines and spoon the mince mixture on top. Cover with foil and roast for 1 1/2 hours at 175°, spooning the liquid over the aubergines every half an hour.