* 1 Aubergine
* 250g of Lamb Mince Meat
* ½ an Onion
* ½ a can of Plum peeled Tomatoes
* Salt
* Black pepper
* Lemon

===Method===
* Wash the Aubergine, dry it well, and cut down the middle into two.
* Scrape out the inside of both parts with a knife, leaving only 1cm all around to the edge, and put the scrapings into a bowl.
* Fry the Mince Meat for around 10-15 minutes (until cooked).
* Finely chop ½ and Onion, and Fry it with the inside scrapings of the Aubergine for around 5 minutes.
* Add the Mince, add ½ a can of crushed plum peeled tomatoes with some of the Juice, add Salt, Black pepper, and Lemon, stir it all and leave to Fry for a few minutes.
* Separately, Fry the 2 cut pieces of the Aubergine on both sides, until it starts to become soft and Brown (be careful not to over cook it).
* Put 1 glass of water in an Oven tray or pyrex, place the 2 pieces of Aubergine in the water, and fill them with the Mince and aubergine stuffing.
* Cover the top with another tray or some Tin foil, place in a preheated Oven of 200 Degrees, and leave for around 20 minutes.
* After 20 minutes, take off the tray/Foil and leave for another 10-20 minutes, checking that the Aubergines become soft but do over cook.
* Finally, grate some Cheese on top of the Aubergines and leave in the Oven until it melts. Once it has melted take out of the oven and enjoy!

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