1tbsp extra virgin olive oil, plus lots extra to drizzle
1 medium onion, finely chopped
1 fat garlic clove, crushed
½-1 ground cinnamon (to taste)
4 tomatoes
Finely grated zest of ½ lemon, and lemon wedges to serve
Large handful fresh parsley, roughly chopped, plus extra to garnish
Directions
Step 1
Preheat oven to 190°C (170°C fan) mark 5. Halve aubergines lengthways and brush cut side with a little of the oil. Arrange cut-side up in a roasting tin and cook for 20min or until just soft enough to remove flesh.
Step 2
Meanwhile, heat remaining oil in a medium pan and gently fry the onion for 5min until softened. Add the garlic and cinnamon and fry for 1min, then take off the heat.
Step 3
Deseed tomatoes, chop flesh and add to the pan. Take aubergines out of the oven and, when cool enough to handle, carefully pull out flesh with your fingers (or use a spoon). Arrange four of the empty aubergine shells in an ovenproof serving dish (discard the other two shells). Chop the aubergine flesh and add it to the pan.
Step 4
Gently cook onion mixture for 10min more, stirring frequently. Stir in lemon and parsley. Check seasoning (it will take quite a lot).
Step 5
Spoon aubergine mixture back into shells and cook in the oven for 30min or until fairly collapsed. Drizzle with oil (authentically, this is quite a lot), garnish with parsley and serve hot, warm or at room temperature with tzatziki and lemon wedges.
Get ahead
Make up to 2hr ahead (but don't garnish with oil and herbs). Allow to cool, then cover and set aside. To serve, reheat in a 190°C (170°C fan) mark 5 oven for 10min (or leave at room temperature) and garnish.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
