2 aubergines, about 400 g (13 oz) each, halved lengthways
1 onion, chopped
2 garlic cloves, sliced
25 g (1 oz) pine nuts
400 g (13 oz) minced lamb
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
3 tablespoons chopped mint
75 ml (3 fl oz) dry white wine
100 g (3 1/2 oz) feta cheese
salt and pepper
Preheat the oven to 200°C (400°F), Gas Mark 6. Heat 3 tablespoons of the oil in a large frying pan and cook the aubergines, cut sides down, for 5 minutes, until golden, then turn and cook the other sides for 2–3 minutes. Transfer them, cut sides up, to an ovenproof dish and season generously. Cook in the preheated oven for 8–10 minutes.
Meanwhile, wipe the pan clean and heat the remaining oil in it. Add the onion and garlic, and cook for 5–6 minutes. Add the pine nuts and cook for 1–2 minutes, until golden.
Add the minced lamb to the pan with the ground cumin and cinnamon, and fry over a medium-high heat, stirring frequently, for 5–6 minutes, until browned. Stir in the chopped mint and season lightly.
Remove the aubergines from the oven, spoon the lamb mixture over the top and pour over the white wine. Crumble over the feta and return to the oven for a further 10–15 minutes, until bubbling and lightly golden. Serve with lemon wedges and steamed couscous.