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Ingredients

• 4 aubergines
• salt
• 1 lb lean minced lamb
• 1 onion, finely chopped
• 1 clove garlic, crushed
• freshly ground black pepper
• 1 small red pepper, chopped
• 2 tbsp finely chopped fresh coriander
• 1 tspn ground coriander
• ¼ tspn chilli powder
• 4fl oz passata or puréed tomatoes
• 4fl oz chick stock
• 4 tbsp grated Parmesan cheese
• 1 oz butter
  

Preparation & Cooking Instructions

1. Make crosswise cuts in each aubergine, about ¾ inches apart, cutting almost through.
2. Sprinkle with salt and set aside for 30 minutes.
3. Rinse under cold water, pat dry on paper towels.
4. Preheat oven to 350°F.
5. Combine lamb, onion, garlic, pepper, red pepper, chopped fresh coriander, ground coriander and chilli powder.
6. Divide meat mixture between cuts in aubergines and place in a roasting tin.
7. Combine passata and stock, pour over aubergines.
8. Top with cheese and dot with butter.
9. Bake for 45 minutes, basting with pan juices during cooking.

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