Lovely summer recipe that can be prepared well in advance for parties.

Ingredients - serves 4

500g minced beef
2 large aubergines
olive oil
1 large onion & 2 garlic cloves, finely chopped
handful fresh coriander, chopped
1 tbsp tomato purée
1 tsp ground cumin
1 tsp paprika
1/2 tsp cinnamon
1/2 tsp allspice
2 good handfuls strong cheddar cheese
1 glass white wine
1 tbsp crème fraiche

Method

Fry off the minced beef in a little olive oil until browned, set aside. Slice the aubergines lengthwise in half and scoop out the flesh leaving just enough to prevent the shell from collapsing, dice the aubergine flesh you've removed and set aside. Rub the skins inside and out with olive oil and bake for 15 mins, then leave to cool.

Sauté the onion and garlic until soft in olive oil, add the chopped aubergine and continue to fry, stirring occasionally, for 5 minutes. Add the spices, tomato purée, and mince to the mixture and cook for another 15 minutes. Remove from heat, cool slightly, and stir in the coriander and lots of black pepper.

In a small pan melt the grated cheese with the white wine and crème fraiche until smooth and creamy, season with black pepper. Pile the mince mixture into the shells, top with the cheese sauce and sprinkle with paprika. Transfer to a baking tray and bake for 20-30 mins in the oven (or refrigerate if cooking later). Delicious served with lemon wedges, raita and marinated peppers.