Serves 4 as a main or 8 as part of a larger spread of dishes
For roasting the boats
aubergines 4 small
olive oil 4 tbsp
garlic 1 clove, peeled and crushed
salt and pepper a generous sprinkling each
For the filling
onion 1 large (about 140g), peeled and finely diced
olive oil 3 tbsp
minced lamb 400g
salt 1 tsp
baharat spice mix 1 tbsp – you can use ready-made baharat or Lebanese seven-spice mix, which can be found in supermarkets
ground cinnamon 1 tsp
ground turmeric ½ tsp
tomato puree 2 tsp
For the topping
cherry tomatoes 10-12 , halved
feta 80g, crumbled
parsley a few sprigs, leaves chopped
Heat your oven to 200C fan/gas mark 7.
Halve the aubergines lengthways. Use a small knife to score the flesh of the aubergines in a criss-cross pattern, taking care not to cut through the skin. Mix the olive oil with the garlic, salt and pepper, and brush very generously all over the flesh of the aubergines. Place on a tray in the oven and roast, cut-side up, for 15-20 minutes or until the flesh is beautifully golden and feels soft when pressed. Remove from the oven.
In the meantime, place the diced onion and oil in a frying pan over a high heat and cook until golden. Add the minced lamb and salt, keep the heat high and use a spoon to break the meat into little pieces so that it starts to brown. Mix in the spices and cook for 3-4 minutes. Stir in the tomato puree and 4 tablespoons of water, and continue to stir while it cooks for a further 3 minutes.
Spoon the mince on to the roasted aubergine boats, using up all the mixture, and spread to cover the cut surfaces. Top with the tomato halves and feta, and return to the oven for 10 minutes. Remove and sprinkle with the chopped parsley just before serving.
Adapted from Honey & Co At Home: Middle Eastern Recipes From Our Kitchen by Sarit Packer and Itamar Srulovich (Pavilion, £26)
