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1
Wash the aubergines, cut them in half lengthways.
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2
Loosen the flesh from the sides of the skin and cut across the flesh several times.
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3
Sprinkle with salt and place cut side down in a colander on a plate.
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4
Leave to drain for 20-30 minutes to get rid of the bitter juices.
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5
Heat the oven to 400F/200C/Gas Mark 6-7.
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6
Rinse and dry the aubergines, arrange them cut side up in a greased ovenproof dish, dot with half the butter, cover with a lid or cooking foil, and bake for 15-20 minutes until soft.
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7
Meanwhile, peel and finely chop the onion and garlic, and wash and chop the tomato.
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8
Mince or finely chop the lamb.
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9
Heat the remaining butter with the olive oil in a pan over a moderate heat and fry the onion and garlic for 3-4 minutes until soft.
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10
Add the chopped tomato and cook for a further 2-3 minutes.
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11
Stir in the minced lamb, season to taste with the lemon juice, salt, pepper, and herbs, and heat gently until the mixture is hot.
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12
Take the aubergines from the oven and allow to cool slightly.
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13
Then carefully scoop the cooked aubergine from the centres, leaving enough flesh to make a firm case.
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14
Dice the aubergine and stir it into the hot meat mixture.
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15
Adjust the seasoning.
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16
Pile the hot stuffing into the aubergine cases, sprinkle with the grated Parmesan cheese, and reheat in the hot oven for 5-10 minutes until golden and bubbling.
