Lamb-stuffed aubergines with couscous

• Aubergine2
• Lamb mince300g
• Brown onions100g
• Garlic (4 bulbs, approx 40 cloves)2
• Ground cuminstore cupboard3g
• Chopped tomatoes (400g tin)1
• Couscous200g
• Greek-style salad cheese (feta)100g

Plus salt and pepper. About £5.19 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Halve 2 aubergines lengthways, score the flesh, brush with a little oil and roast cut-side up for 25 minutes. Scoop out most of the flesh and chop it.

3. 3

   Fry 300g lamb mince and 1 chopped onion for 8 minutes, spoon off excess fat, then add 2 crushed garlic cloves, ½ tsp cumin, the aubergine flesh and 1 tin chopped tomatoes. Simmer for 10 minutes.

4. 4

   Fill the aubergine shells, crumble over 100g feta and bake for 15 minutes.

5. 5

   Meanwhile, put 200g couscous in a bowl, pour over 260ml boiling water, cover for 10 minutes, fluff and serve alongside.