Dinner

Simple steps:

• Preheat your oven to 200°C
• Turn your aubergines on their side and cut in half.  Score long crosses into the flesh carefully making sure you don’t pierce the skin. Drizzle with a good glug of olive oil and season with salt and pepper and bake in the oven for 25 mins.
• Pan fry the onion, garlic and mushrooms, once golden brown add your mince. Break up the mince with a spoon. Once the mince starts to brown add the tomato puree and about half a cup of your beef stock and continue to cook for 5 mins then add the rest of the beef stock, reduce the heat and cook for a further 20 mins on a rolling heat.
• Adjust the seasoning then remove the pan from the heat.  Pass the mince though a colander collecting any of the liquid in a pan and then reduce the liquid for a further 10 mins on a slow heat.  Add a couple of spoons of the flavoured liquor back to the mince making sure it is not too wet.  Place your cooked mince into a large bowl and leave to cool for about 10 mins. Whilst this is cooling grate the haloumi and chopped fresh parsley and squeeze fresh lemon juice into your mince. Leave a little halloumi to one side.
• Once the aubergine is cooked scrape the flesh out of the middle. Roughly chop the flesh and add to the mince. Mix everything together. Place the aubergines in a deep oven proof tray then spoon the mince into the aubergine boats. 
• Top with a little halloumi then grill on a high heat for 6-8 minutes or until the halloumi starts to turn golden brown. Serve with a fresh green salad.