Moussaka-style Stuffed Aubergines

1. Heat the oven to 180°C / 160 Fan / 350°F / gas mark 4.
2. Cut the aubergines in half lengthwise, then use a spoon to scoop the inner flesh from each half, leaving a border about 1cm thick. Keep the flesh to one side. Brush the insides of the hollowed out aubergines with olive oil, then place on a baking tray and bake for 20 minutes until soft.
3. Meanwhile, roughly chop the flesh scooped from the centre of the aubergines and sprinkle with salt. Set aside for 5 minutes to release some water.
4. Heat a non-stick frying pan over a medium heat and add the chopped aubergine flesh to the dry pan. Cook until it starts to brown in some places, then add 1 tablespoon of the oil and cook for about five minutes until well browned. Tip out of the pan into a bowl and set aside.
5. Heat the remaining tablespoon of oil in the same pan, add the onion and cook for about five minutes until softened. Add the lamb mince, breaking it up in the pan and stirring occasionally until browned. Add the Shemin’s Spice Blend of your choice and stir in the chickpeas, tomatoes and vinegar. Cook for 10 minutes, or until reduced and thick. Then stir the cooked chopped aubergine back in. Taste and season with salt as needed.
6. Divide the mixture between the baked aubergine halves. Crumble the feta and sprinkle it over the aubergines, then return them to the oven for 40 to 45 minutes until the feta is slightly browned and aubergine skins are very soft.
7. Garnish with fresh pomegranate seeds if desired.

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