Julie Goodwin’s cheesy mince-stuffed eggplants

Preheat oven to 200°C (180°C fan forced). Line a medium ovenproof dish with baking paper.

Cut the eggplants in half lengthways and scoop the flesh out of each half, leaving a thin layer of fl esh in the skins. Cut the removed flesh into 2cm cubes. Place eggplant halves in prepared dish.

Heat the olive oil in a large frying pan over medium-high heat and fry the mince until brown and cooked through. Add the eggplant, onion and garlic; cook, stirring, until the vegetables are soft and fragrant. Taste and season with salt and pepper. Stir through the cinnamon and the bread.

Spoon the lamb mixture into the eggplant halves and top with cheeses. Bake for 40 minutes or until cheese is golden and bubbling.