Sheikh el Mahshi Nabati (Aubergines Stuffed with Walnuts and Rice)

Halve the aubergines lengthways and scoop out some of the flesh to leave a shell about one centimetre thick, then finely chop the scooped-out flesh.

Heat half the olive oil in a frying pan and fry the aubergine shells, cut side down, until lightly golden, then transfer them to a baking tray.

Add the onion and the chopped aubergine flesh to the same pan and cook until softened.

Stir in the rice, walnuts, garlic, allspice, cinnamon, half the salt and half the pepper, and cook briefly until fragrant, then remove from the heat.

Spoon the walnut and rice mixture into the aubergine shells, mounding it slightly.

Heat the remaining olive oil in the same pan and cook the chopped tomatoes with the tomato paste and remaining salt and pepper until it forms a loose sauce.

Pour the tomato sauce around the stuffed aubergines on the tray.

Cover the tray tightly with foil and bake until the aubergines are completely tender and the rice filling is cooked through, about 45 minutes.

Uncover and bake for a few more minutes until the sauce has reduced slightly, then scatter with the chopped parsley to serve.