A cheeky twist on the classic dish Imam Biyaldi, these stuffed aubergines are to die for. Imam Biyaldi roughly translates to ‘The priest fainted’, and folklore tells us that a priest was so impressed by the dish upon first eating it that he swooned.

Our version is definitely delicious enough to make a holy man topple…The mince and onion stuffing browns brilliantly and packs a spicy punch, while the traditional tahini and mint dressing cools the whole thing down. If you’re a fan of aubergine, this is a must-try! We prefer to use a new, tasty brand of plant-based mince for this, available chilled in most good supermarkets.

Serves 2

2 aubergines

2 tbsp harissa paste

A handful of flaked almonds

1 fresh red chilli

A handful of fresh mint

A handful of fresh coriander

80g pomegranate seeds

Salt

For the stuffing

2 tbsp olive oil

½ onion

200g soya mince

2 tsp ground cinnamon

2 tsp ground coriander

2 tsp ground cumin

For the tahini dressing

100g tahini

1 tbsp dried mint

100ml water

1 lemon

Salt

Preheat grill to max • Line a baking tray • Frying pan on a medium heat • Kettle boiled • Whisk

Grill the aubergine • Cut the aubergines in half lengthways and lay them flesh-side up on the baking tray • Score the flesh in a crisscross pattern, being careful not to pierce the skin • Brush the scored flesh with the harissa paste and sprinkle with salt • Place under the hot grill to cook until soft, about 13–15 minutes

Meanwhile, cook the stuffing mixture • Add the olive oil to the hot frying pan • Peel and dice the onion and add it to the pan • Cook for 4 minutes until soft • While the onions are cooking, hydrate the soya mince according to the packet instructions • Drain, pressing the mince with the back of a spoon to remove excess water • Add the mince and the ground spices to the onions and cook until golden and fragrant • Taste and season to perfection

Make the dressing • Combine the tahini, mint and water in a bowl • Cut the lemon in half and squeeze in the juice • Whisk to a pouring consistency, adding extra tahini if the mixture is too loose, or extra water if it’s too thick • Taste and season with a little salt, to taste

Serve • Take the tray out of the oven and transfer the aubergines to a serving dish • Tip the flaked almonds onto the tray and toast very briefly under the grill • Finely slice the chilli and tear the leaves from the fresh herbs • Tip the spiced stuffing mixture over the aubergines • Drizzle with the tahini dressing • Scatter over the herbs, chilli, pomegranate seeds and toasted flaked almonds, then serve.