Instructions: 1. Scoop out aubergine flesh and dice. (Hint: Try using a grapefruit spoon for this)

2. Dry-fry beef, onion and garlic for 12 minutes. Add aubergine, tomatoes and puree.

3. Cover, simmer for 45 minutes, stirring occasionally. Cook, uncovered, for 30 minutes.

4. Meanwhile, salt aubergine shells for 30 minutes. Rinse and cook in boiling water for 5 minutes. Drain and pat dry. Spoon in filling.

5. Melt butter, add flour, cook 1 minute. Add milk, cook until thickened.

Stir in half the cheese, season.

6. Top filling with sauce, crumbs and remaining cheese. Grill 2 minutes.

Serve with baked potatoes and salad. Garnish with chopped parsley.

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