Rice-stuffed aubergines with feta & mint

Preheat the oven to 200ºC, gas mark 6. Put the aubergine on a parchment-lined baking tray and drizzle with 1 tbsp oil. Roast for 20 minutes. Meanwhile, cook the rice according to pack instructions

Heat the remaining 1 tbsp oil in a frying pan. Add the onion and pepper, then fry for 8 minutes, until softened. Add the garlic and harissa, cook for 1 minute, then combine with the mint and rice, stirring well.

Use a spoon to scoop the flesh from the aubergine, leaving the skins intact. Roughly chop the flesh and stir into the rice mixture, then divide the mixture between the aubergine skins. Top with the feta and return to the oven for 5-8 minutes, until the feta starts to brown. Season the yogurt to taste. Serve the aubergines with the salad and seasoned yogurt.