Step 1:
You will need
* 2 aubergines
* 2 fl oz olive oil
* 12 ½ oz minced lamb
* 1 onion, chopped
* 4 cloves garlic, minced
* 2 tomatoes, deseeded and diced
* 1 Tbsp cumin
* 1 pinch cayenne pepper
* 5 1⁄3 oz feta cheese, cubed
* 4 Tbsp parsley, chopped
* 2 Tbsp mint, chopped
* 6 Tbsp breadcrumbs
* salt and pepper
* 1 baking tray
* 1 brush
* 2 spoons
* 1 chopping board
* 2 knives
* 1 deep-sided frying pan


Step 2:
Prepare the aubergine
Preheat the oven to 220ºCentigrade or gas mark 7.
Take one of the aubergines and cut it in half.
Then, being careful not to bruise the outer layer, cut all the way around the edge of the inside of the aubergine, leaving a small border.
Next, slice down lengthwise, then twice width wise.
Using a spoon, scoop out the centre of the aubergine.
Repeat the same process with the other aubergine.
Roughly chop up the removed flesh and place it to one side to use later.

Step 3:
Bake the aubergine shells
Generously coat the inside of each of the aubergine halves with olive oil.
Then season with salt and pepper and place them on the baking tray.
Put the baking tray in the centre of the oven and bake for 15 to 20 minutes.

Step 4:
Make the filling
Place the saucepan over a high temperature to heat.
When hot, pour in the oil and add the chopped aubergine.
Next add the onion and cook stirring occasionally for 2 to 3 minutes.
Stir in the garlic, and begin to add the lamb in batches, breaking it up while it cooks.
When the lamb is cooked through, stir in the tomatoes, cumin, cayenne, and then season with salt and pepper.
Stir thoroughly and then remove from the heat.
Mix in the parsley, mint, and breadcrumbs.
Then lastly, add the feta cheese and mix thoroughly.

Step 5:
Stuff the aubergine
When the aubergines turn slightly brown and they are soft to the touch, remove them from the oven ready to stuff.
Spoon a generous amount of the lamb and feta mixture into each of the aubergines.

Step 6:
Bake the stuffed aubergines
Put the baking tray back in the centre of the oven and bake for 10 to 15 minutes.

Step 7:
Serve
When bubbling hot and cooked through, remove the stuffed aubergines from the oven and serve.
They are delicious accompanied by the Greek dip tzatziki