Leaving both ends on, slice the aubergines in half lengthways.

With the cut sides facing up, make a deep slit along each half: start 1 cm in and stop 1cm from the other end, making sure you don't cut all the way down to the skin.

Sprinkle the cut sides with a little salt and set aside for around 20 minutes.

Wipe dry with kitchen paper.

Take a large frying pan, add 2 tbsp of the olive oil and heat it to moderate.

Add the aubergine halves, cut side down, and fry until golden brown. Lightly fry the skin side for a minute or two.

Remove the aubergines and place on a baking tray, cut side up.

Preheat the oven to 180C / 160C Fan / Gas 4

If there's less than 1 tbsp of olive oil left in the pan, add a little more.

Turn the heat down to medium-low.

Add the onions and garlic and cook, stirring often, until softening and golden (12-15 min).

Turn the heat back up to moderate, add the lamb mince and cook until browned all over (5-10 min).

Season with salt and pepper and stir in the cumin, cinnamon, and chilli flakes.

Cook, stirring, for 2 min.

Stir in the tomatoes (put a little water in the empty tin, swish it around and add that too), plus the tomato puree, sugar, and HALF the parsley.

Bring to a simmer and gently cook until the mixture is thick (10-15 min).

Taste and add more seasoning, cumin etc. if needed.

Take off the heat and stir in the rest of the parsley.

Gently prise open the aubergine slits and spoon the lamb mixture in and over them.

Put a slice of tomato and a slice of green pepper in each aubergine half.

Loosely cover the baking tray with kitchen foil and bake in the oven for 40 minutes.

Remove the foil and cook for a further 10 minutes.

Serve hot with rice or bulgur pilaf, yogurt and salad.