Ingredients

Step by step

1. Heat the oil in a large, deep frying pan over a medium heat. Add the onions and cook, stirring occasionally, for 6-7 minutes until just golden. Add the garlic, cumin and chilli flakes. Stir well and cook briefly until fragrant.
2. Meanwhile, put the tomatoes into a blender and blend into a rough sauce. Tip the tomato sauce into the pan with the onions. Add the tomato purée, sugar and seasoning. Stir well and cook, stirring occasionally, for 10-12 minutes or until the sauce is lovely and thick. Add the aubergine flesh into the pan and add 100ml water. Stir well, cover and cook, stirring occasionally, for 30-35 minutes or until the aubergine is soft and has become part of the sauce. Add the parsley and stir well. Season to taste. Preheat the oven to 220°C, fan 200°C, gas 7.
3. Arrange the aubergine shells in a large oiled roasting tin and fill each one with the cooked sauce. Pour 100ml water into the bottom of the tin, cover with foil; roast for 50 minutes. Remove the foil and roast for another 10-15 minutes, or until the aubergines are tender and just starting to turn golden. Remove the stuffed aubergines from the oven and set them aside to cool slightly.
4. Scatter over the pine nuts and mint leaves. Squeeze over the lemon juice and drizzle some extra-virgin olive oil all over the top. Serve immediately.