Greek Stuffed Aubergine

(SERVES 6)

• 3 aubergines (eggplants)
• 40 g/ 1 ½ cups minced (ground) lamb
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 30 ml/2 tbsp tomato puree (pate)
• 5 ml/1 1 tsp ground cinnamon
• 90 ml /6 tbsp water
• 2.5 ml/ ½ tsp dried oregano
• Salt and freshly ground black pepper
• 40 g/1 ½ oz/ 1/3 cup low-fat Cheddar cheese, grated

Halve the aubergines lengthways. Boil in a large flameproof casserole (Dutch oven) in lightly salted water until just tender. Drain, rinse with cold water and drain again. Using a spoon, carefully scoop out the flesh, leaving a wall about 5 mm/ ¼ in thick. Chop the scored-out flesh. Cook the rice in boiling salted water until tender. Drain. Dry-fry (sauté) then minced lamb in a saucepan until the fat runs. Pour off the fat. Add the onion and continue frying for 2-3 minutes until all the grains of meat are separate and the onion is soft. Add the chopped aubergine, rice and the remaining ingredients except the cheese, seasoning to taste with salt and pepper. Return to the aubergine shells to the casserole in a single layer. Spoon the filling into the shells. Sprinkle the cheese on top. Add enough boiling water to come half-way up the aubergine shells. Cover and simmer gently for 15 minutes. Transfer to warmed plates and serve.