Greek-ish Stuffed Aubergines

Heat the oven to 200°C.

If you’re using raw rice instead of cooked or microwaveable pouches, get it on to cook now following pack instructions. Set aside once done.

Halve the aubergines lengthways and place cut-side up on a lined baking tray. Drizzle with 1 Tbsp of olive oil and roast for 25 mins until softened but still holding their shape. If using rice pouches, cook them now.

Meanwhile, finely chop the onion, garlic and peppers. Heat a drizzle of olive oil in a large frying pan over a medium heat. Add the onion and peppers and cook for 10 mins until soft. Stir in the garlic and tomato purée and cook for 2 more mins.

Add the cooked rice to the pan along with the dried mint and oregano. Season well with salt and black pepper, then mix thoroughly. Remove from the heat.

Once the aubergines are cool enough to handle, use a spoon to scoop out the flesh, leaving the skins intact. Roughly chop the scooped-out flesh and stir it through the rice mixture. Spoon the rice back into the aubergine skins and crumble over the feta.

Return the stuffed aubergines to the oven for 10–15 mins until the feta is golden.

While they bake, heat a lug of olive oil in a frying pan over a medium-high heat. Add the cherry tomatoes and cook until they start to blister and char. Gently smoosh them with the back of a spoon until just bursting, then season with salt and black pepper.

For the tahini yoghurt, mix the yoghurt, tahini and a good squeeze of lemon juice in a bowl. Add a splash of water to loosen if needed, then season to taste.

To serve, spread some tahini yoghurt on each plate. Top with the burst tomatoes and stuffed aubergines. Drizzle with more tahini and scatter over the fresh mint.