Ingredients

• 2 tbsp olive oil
• 1 onion
• peeled
• finely chopped
• 1 garlic clove
• peeled
• crushed
• 450g/1lb minced lamb
• 50g/2oz raisins
• 1 tsp ground cinnamon
• pinch ground cloves
• 1 tbsp chopped fresh mint
• 200g/7oz bulgar wheat
• cooked according to packet instructions
• 6 tomatoes
• chopped
• 2-3 large aubergines
• 100ml/3½fl oz olive oil
• salt and freshly ground black pepper
• Greek-style yoghurt
• fresh mint leaves
• pomegranate seeds

Directions

• For the lamb and bulgar wheat stuffing
• heat the olive oil in a pan and fry the onion and garlic for 4-5 minutes
• or until softened.
• Add the lamb and fry for a further 4-5 minutes
• or until browned
• then add the raisins
• ground cinnamon
• ground cloves
• mint
• bulgar wheat and tomatoes. Mix well
• then remove from the heat and set aside.
• Preheat the oven to 180C/355F/Gas 4.
• For the aubergines
• top and tail the aubergines
• then slice each one in half to create two cylinder shapes per aubergine. Stand each aubergine piece on one end on a baking tray
• and cut criss cross patterns across the tops. Brush with the olive oil
• season with salt and freshly ground pepper and cook for 12-15 minutes in the oven
• or until softened.
• Remove the aubergines from the oven. Using a small glass slightly smaller than the circumference of the aubergines
• press down to hollow out the aubergine (do not press down all the way through
• so the aubergine flesh will be packed down towards the bottom end of the aubergine).
• Spoon the lamb and bulgar wheat mixture into the aubergines
• packing the mixture in tightly. Place back into the oven for 4-5 minutes
• to heat through.
• To serve
• place a piece of stuffed aubergine on each serving plate
• and spoon some Greek-style yoghurt alongside. Sprinkle over the mint leaves and pomegranate seeds.