Plant-based stuffed aubergines

Preheat the oven to 220ºC, gas mark 7, and line a baking tray with baking parchment. Halve the aubergines lengthways and use a knife to score a 0.5-1cm border around the edges. Use a spoon to scoop out the flesh, leaving the shells intact. Brush the aubergine shells all over with ½ tbsp oil and season. Place, cut-side down, on the lined tray and roast for 18 minutes.

Meanwhile, roughly chop the scooped-out aubergine flesh. Heat the remaining 2 tbsp oil in a large lidded frying pan over a medium-high heat. Fry the aubergine flesh and onion with the salt, covered, for 8 minutes until turning golden. Add the paprika, cinnamon and oregano and fry for 1 minute more, then add the tomatoes and 100ml water. Simmer for 3 minutes, then add the plant-based mince and cook, stirring regularly, for 5 minutes.

Remove the aubergine shells from the oven and heat the grill to high. Turn the shells cut-side up and fill with the mince mixture. Place on a shelf two-thirds of the way up the oven and grill for 5 minutes. Mix the yogurt alternative with the garlic and season. Spoon some of the mixture over the aubergines and scatter with roughly chopped parsley, if you have some to hand. Serve with a green salad and extra garlicky yogurt alternative on the side if you like.