Spanish Lamb Stuffed Aubergine with Manchego Cheese

Thanks to Rick Stein for this stunning recipe that I have adapted and it transforms the humble aubergine.  We ate a similar dish in the Kaya valley, Turkey, a few years ago and it is the only way I will eat the aubergine that I previously loathed! 

Ingredients

4 aubergine

6 tbsp olive oil

1 medium onion finely chopped

4 garlic cloves, finely chopped

1 large red pepper, seeded and chopped

1.5 teasp freshly ground cumin seeds

1 teasp ground cinnamon

Half a teasp freshly ground nutmeg

1 teasp smoked sweet Spanish paprika

1 large pinch of dried red chill flakes

500g minced lamb

6 tbsp tomato sauce

100g manchego or cheddar cheese, grated

1 good pinch salt and freshly ground black pepper.

Method

Preheat the oven to 200°C. Cut each aubergine lengthways through the stalk, then score the flesh in a tight criss-cross pattern, taking the knife through the flesh down to the skin, but taking care not to cut through the skin. Place them side by side on a baking tray and drizzle each half with 11/2 teaspoons of the oil, season with salt and bake for about 30 minutes or until the flesh is soft and tender but not browned.

Meanwhile, heat the remaining 2 tablespoons of oil in a large non-stick frying pan. Add the onion, garlic, red pepper and spices and fry gently for 10 minutes. Add the minced lamb and fry for 3-4 minutes or until all the meat is lightly browned. Stir in the tomato sauce and leave to simmer for 5 minutes.

Remove the aubergines from the oven and increase the temperature to 220°C. Using a dessertspoon, carefully scoop most of the flesh out of the baked aubergine halves, leaving the skins with a layer of flesh about 1cm thick. Stir the flesh into the lamb mixture with 1/2 teaspoon of salt and some pepper to taste. Spoon the mixture into each aubergine shell and sprinkle with the grated cheese. Bake for 9-10 minutes until golden brown.