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Your support makes all the difference.Lamb and aubergines seem to have a perfect relationship, as you'll know if you've had a good moussaka (and as shown in the mixed grill and caponata on the previous page).
This makes a great summer main course. You can even have the aubergines already cooked and finish them on the barbecue, and have the salads ready assembled on plates in advance for your guests.
2 large fat aubergines
for the stuffing
250g minced lamb
4 spring onions, trimmed and finely chopped
1 clove of garlic, peeled and crushed
3tsp ground cumin
2tbsp chopped coriander
Salt and freshly ground black pepper
for the salad
60g pea shoots or other small salad leaves
A handful of mint leaves
120g good quality feta, cut into rough 1cm chunks
3 firm tomatoes, skinned, seeded and roughly chopped
3tbsp extra virgin olive oil
Juice of 1 small lemon
Cut the aubergines into four 4cm thick slices (you may have a little aubergine left). With the point of a sharp knife make a 2-3cm long slit through the skin of each aubergine slice and work the point of the knife into the flesh, almost to the edge of the skin at the opposite side, but taking care not to pierce it. The idea is to make a pocket as large as you can.
Mix all the ingredients for the stuffing together and season. Push as much stuffing as possible into the pockets with your fingers, again being careful not to break the slices. Don't worry if the stuffing bulges out a little. It's hard to gauge exactly how much stuffing you need, and you may find you have a little stuffing left over.
Pre-heat the oven to 200C/gas mark 6. Heat a roasting tray in the oven with a little olive oil, season the aubergines and place in the roasting tray.
Roast for about 10-15 minutes on each side, or until the aubergines are soft.
Meanwhile arrange the pea shoots or salad leaves, mint leaves and feta around the edge of a plate and scatter over the tomatoes.
Mix the olive oil and lemon juice and season before spooning over the leaves. Place the aubergine in the centre and serve.
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