Ingredients

• 2 aubergines
• 2 tbsp olive oil
• 1 large onion
• chopped
• 2 garlic cloves
• crushed
• 600g/1lb 5oz lamb mince
• 4 plum tomatoes
• finely chopped
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• ½ tsp dried oregano
• 150ml/5fl oz red wine
• 2 tbsp chopped fresh mint
• 120ml/4fl oz chicken stock
• salt and freshly ground black pepper
• 25g/1oz butter
• 25g/1oz plain flour
• 200ml/7fl oz milk
• heated to near-boiling
• 2 free-range eggs
• beaten
• pinch freshly grated nutmeg
• 75g/3oz cheddar cheese
• grated
• 75g/3oz mozzarella cheese
• grated
• 2 tbsp olive oil
• 3 white potatoes
• peeled and cut into cubes
• salt and freshly ground black pepper
• 2 tbsp flatleaf parsley

Directions

• Preheat the oven to 190C/375F/Gas 5.
• Cut the aubergines in half
• and carefully scoop out the flesh
• leaving the skins to one side. Cut the aubergine flesh into small cubes.
• Heat a frying pan over a medium heat until hot
• then add the olive oil and aubergines and fry for 2-3 minutes.
• Add the onion and garlic and fry for a further 2-3 minutes
• until the onions have softened and the aubergines are starting to turn golden-brown.
• Add the lamb mince and cook for 4-5 minutes
• until browned.
• Add the tomatoes
• cumin
• cinnamon
• dried oregano and red wine and cook for 2-3 minutes
• breaking up the tomatoes with a spoon as you cook.
• Add the mint and the stock. Bring to the boil
• then reduce the heat and simmer for 15 minutes. Season
• to taste
• with salt and freshly ground black pepper.
• Spoon the aubergine mixture into the reserved aubergine skins and place onto a roasting tray.
• Place the butter into a pan over a medium heat. When the butter has melted
• add the flour and cook
• stirring well
• for one minute. Add the hot milk and cook
• stirring constantly
• for 2-3 minutes
• until the mixture has thickened.
• Add the eggs
• season with salt and freshly ground black pepper
• and add the nutmeg.
• Add half of the grated cheddar and mozzarella and continue to cook
• stirring
• until combined as a smooth sauce.
• Spoon equal amounts of the cheese sauce over the top of each of the stuffed aubergines
• then sprinkle with the remaining grated cheddar and mozzarella.
• Transfer the stuffed aubergines to the oven to bake for 20-25 minutes
• until the cheese topping is golden-brown and bubbling.
• Meanwhile
• for the sautéed potatoes
• heat a frying pan over a medium heat until hot. Add the olive oil and potatoes and fry
• turning occasionally
• for 7-8 minutes
• or until golden-brown all over and tender.
• Season the potatoes with salt and freshly ground black pepper
• then add the flatleaf parsley and stir well.
• To serve
• place a stuffed aubergine onto each plate and place a spoonful of sautéed potatoes alongside.