Ingredients
2 large aubergines
salt, for sprinkling
olive oil, for frying
3 onions, finely sliced
3 garlic cloves, finely chopped
4 beef tomatoes - cut four slices, then chop the rest
1 heaped tsp harissa paste
1 tsp ground cumin
pinch ground coriander
1 tbsp currants, soaked in a cup of boiling water for an hour
salt and freshly ground black pepper
handful chopped parsley
To serve
chopped parsley
pinch cayenne pepper
Greek-style yoghurt
Method
1. Top and tail the aubergines, then slice them in half lengthways. Using a sharp knife, score diagonal cuts in the flesh. Place the aubergines into a colander with a plate underneath to catch the juices. Sprinkle with salt and leave for half an hour.
2. Heat the oil in a pan and gently fry the onions and garlic until softened.
3. Add the chopped tomatoes (reserving the slices), harissa, cumin, coriander and currants, along with their soaking liquid. Cook gently for 40 minutes, stirring occasionally and adding a splash of water if the mixture looks too dry.
4. Season, to taste, with salt and freshly ground black pepper and allow to cool. Stir in a handful of chopped parsley.
5. Preheat the oven to 200C/400F/Gas 6.
6. Gently rinse the salt off the aubergines. Heat a generous amount of oil (about 1cm/half an inch) in a pan and fry the aubergines for 2-3 minutes on each side, until golden-brown.
7. Transfer the aubergines to an ovenproof dish and bake in the oven for 30 minutes, or until soft. Remove from the oven and allow to cool slightly.
8. When cool enough to handle, gently press down the aubergine flesh in the centre to make a cavity. Fill with the tomato mixture.
9. Place a slice of tomato on top of each stuffed aubergine and drizzle with a little oil. Add a few tablespoons of water to the dish, then place into the oven and bake for 25 minutes, until very soft and lightly browned on top.
10. To serve, place a stuffed aubergine half onto each of four serving plates. Sprinkle with parsley and a pinch of cayenne pepper. Serve with a spoonful of yoghurt.
