Karniyarik (Turkish Aubergine Stuffed with Minced Lamb)

Halve the aubergines lengthways and score the cut flesh in a diamond pattern, without cutting through the skin.

Heat the vegetable oil in a large frying pan and shallow-fry the aubergine halves, cut side down, until deeply golden, then turn and fry the skin side until softened.

Lift the aubergines onto kitchen paper to drain, then arrange them cut side up in a baking tray.

Heat the olive oil in a saucepan and cook the onion until softened.

Add the garlic and diced green pepper and cook until the pepper begins to soften.

Add the minced lamb and cook, breaking it up with a spoon, until browned all over.

Stir in the tomato paste, diced tomatoes, fine sea salt, black pepper and ground allspice and cook until the tomatoes break down.

Remove from the heat and stir in the chopped parsley.

Press the scored aubergine flesh open and spoon the lamb filling into each half, mounding it slightly.

Top each filled aubergine with a tomato slice and a strip of green pepper.

Pour the water into the base of the tray, cover with foil and bake at 180°C until the aubergines are completely tender.

Uncover and check the lamb filling has reached at least 71°C with a meat thermometer, then return to the oven uncovered for a few more minutes until lightly charred on top.