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2 aubergines, or up to 4 depending on size

4 tbsp extra virgin olive oil, plus extra to serve

150g shallots, diced

4 tbsp tomato puree

2 tsp cumin seeds

2 garlic cloves, crushed

1 tsp chilli flakes or smoked paprika, according to choice

Handful of coriander, chopped

200g cooked rice

2 lemons, juiced

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1. Heat the oven to 180C fan/gas 6.

2. Cut each aubergine in half lengthways and score the flesh with a deep crisscross pattern. Arrange in a large roasting tin and drizzle each with about ½ tablespoon extra virgin olive oil and a little salt. Roast in the oven for 25 min.

3. Meanwhile, in a large frying pan, soften the shallots over a medium heat with a dash of olive oil. Add the tomato puree and continue cooking until the colour deepens. Now throw in the cumin, garlic, chilli flakes or smoked paprika and half of the coriander and cook for 5 min. Remove from the heat.

4. Remove the aubergine from the oven and carefully scoop most of the flesh from the skins with a dessert spoon, leaving a 1cm layer behind.

5. Dice the aubergine flesh and add to the frying pan with the shallot and tomato mixture. Fry over a medium heat to bring the flavours together before stirring in the rice, half the lemon juice, salt and pepper.

6. Spoon the zaalouk rice back into the aubergine skins and heat through in the oven for 15 min. Serve with the remaining lemon juice and a splash of olive oil, then scatter over the rest of the coriander.

https://www.thetimes.com/recipes/entertaining/article/zaalouk-and-rice-stuffed-aubergines-recipe-nkjm7k3rk