This is loosely based upon a traditional Turkish recipe called Imam Bayildi, which translated means "the Imam fainted" (the Imam is an Islamic religious leader). It was called this because the Imam found the recipe so delicious he fainted. I have varied the recipe slightly (adding the lamb mince) but other than that it is pretty much as the Imam found it. This recipe serves 4 when served with either rice, tabouleh or sauteed potatoes.

Ingredients

• 2 large Aubergines
• 4 Tomatoes
• 1 Green pepper
• 1 Stock cube
• 250g Lamb mince
• 1 Onion
• 3 cloves Garlic
• 2 tbsp Fresh parsley
• Olive oil

Method

1. Cut the Aubergines in half, and scoop out most of the flesh to form four "boats".
2. If necessary dice the aubergine flesh, place it on a plate, and salt it well.
3. Brush the aubergine boats with a little oil, and place into a casserole dish in an oven at 180 degrees C for approximately 10 minutes.
4. Roughly chop the rest of the vegetables, and place into a food processor until finely chopped and well mixed.
5. Rinse the salt off the aubergine, squeezing out excess water, and add the flesh to the processor along with the lamb mince and stock cube. Process until the stuffing is well mixed.
6. Remove the aubergine boats from the oven, and pour off the excess water (reserve it to cook your rice in, if you are having rice).
7. Place the stuffing into the aubergine boats, and return to the oven at 180 degrees C for 25 minutes, or until the stuffing is cooked through and browned on top. Serve immediately.