Pre-heat your oven to 200˚c
Halve each Aubergine lengthways and gently score crosses into the flesh (without going right through the skin!). Drizzle with Virgin Olive Oil and sprinkle with a little Sea Salt
Bake them on a tray in the oven (use greaseproof paper to save on washing up) for around 30 mins or until the flesh is soft and starting to brown just a little
Meanwhile, fry your chopped Onions, your Garlic and your chopped Red Peppers for around 10 to 15 minutes until they are starting to brown a little
Add the spices after a few minutes
Once the Onions are smelling delicious and softening nicely – add the Lamb mince and carry on cooking over a medium to high heat for 5 mins or so
Once the Lamb has browned all over, add the tin of tomatoes and simmer for 5 – 10 mins (you don’t want the mixture too wet). Season with salt & pepper
Now scoop the flesh out of the cooked Aubergines, chop it all up and add it to to the Lamb mixture
Once you’ve given it all a final stir, spoon the Lamb back into the Aubergines and sprinkle generously with breadcrumbs
Bake in the oven on a baking tray lined with greaseproof paper again (slightly hotter, maybe 220˚c) for 10 mins or until the Breadcrumbs are crispy
This is very good the next day, heated up in the oven and served on toasted sourdough or white bread, with some fresh mint (as in the main image)