Aubergine Boats

Ingredients

• 2 aubergines
• 3tbsp olive oil
• ½ onion, chopped
• 250g/9oz minced lamb
• 2 cloves garlic, finely chopped
• 1tbsp tomato puree
• 1/2tsp ground cinnamon
• 1/4tsp grated nutmeg, plus large pinch for cheese sauce
• 450ml/ 3/4pt chicken stock
• Ground black pepper
• 40g/11/2oz butter
• 40g11/2oz plain flour
• 450ml/3/4pt semi-skimmed milk
• 100g/4oz feta cheese, drained and crumbled
• 3tbsp freshly grated Parmesan cheese

Method

1. Preheat oven to 190 C/fan oven 170 C/Gas Mark 5. Cut each aubergine in half length ways and mark a line a little in from the top edge. With a tablespoon, scoop out the center of each aubergine up to the line, and reserve the flesh. Put the aubergine shells into a shallow dish and brush 2tbsp of oil. Roast for 20min. Chop the scooped-out flesh.
2. Heat remaining oil in a frying pan, add onion and lamb, and fry until browned, breaking mince up with a spoon. Add the aubergine flesh and cook for a few minutes more. Stir in the garlic, tomato puree, spices, stock and pepper. Cover and simmer for 15min.
3. Meanwhile make the cheese sauce by melting butter in a medium-sized pan. Stir in flour and cook for 1min. Gradually mix in milk and bring to the boil, stirring until thick and smooth. Stir in three-quarters of the feta, heat until just melted, then add nutmeg and pepper. Spoon the mince mixture into the aubergine shells and pour the sauce over. Sprinkle with remaining feta and Parmesan. Bake for 25 min until cheese is bubbling. Serve with salad and garlic bread.

• Serves: 4
• Ready in: 50 min
• Calories per portion: 380
• Total Cost: 5.20