Spiced aubergine

Preheat the oven to 180°C.

Cut aubergines in half lengthwise, drizzle with a little oil and place into the oven flesh side up in a lined roasting dish for 35-40 minutes until just soft.

Scoop out the flesh, leaving skins with a layer of flesh about 1cm thick.

Roughly chop flesh and place back in aubergine skins.

Return skins to roasting dish and set aside.

Heat a dash of oil in a large frying pan over a medium-high heat and add the lamb mince.

Once brown, set aside. Lower heat and cook the onion and garlic slowly until very soft, then add spices and fry for 30 seconds until aromatic.

Stir in tomato passata, tomato paste and Worcestershire sauce and return lamb mince to the frying pan.

Simmer for 5 minutes and season to taste.

Place the milk over a low heat in a small saucepan with the bay leaf, parsley stalks, onion and peppercorns.

Heat until bubbles are just starting to appear around the outside.

Set aside to infuse.

Melt butter over a low heat in another saucepan then use a wooden spoon to stir in the flour.

Cook, stirring until you have a smooth golden paste (roux).

Strain the infused milk into a jug then gradually stir into the roux.

Continue to stir over a low heat until the sauce is thick.

Beat egg yolks into the sauce.

Whip egg whites until they just hold their shape then fold into the sauce with the grated Parmesan.

Spoon lamb mixture into eggplant skins, top with white sauce and place in the oven for 15-20 minutes until golden. Serve with steamed green vegetables.