SWOONING IMAM

4 large aubergines

1/2c olive oil

2 medium onions chopped

3 cloves garlic crushed

2 large tomatoes diced

1/4c parsley or coriander

1/2 tsp salt + some black pepper

juice of a lemon

1 tblsp garam masala, shake of sumac

toasted pine nuts

tin chipotle sauce

Cut aubergines in half lengthways and make 3 long slits in back skin, almost end to end about 1 inch deep into the flesh. Heat oil in a deep pan to med-high heat and add aubergines cut side down. Fry till dark golden. Turn over and fry a few minutes on the back. Remove from oil and drain on paper towels 15 mins. Fry onion and garlic in some oil with the spices, add tomatoes and cook down. Add chipotle sauce, coriander and lemon, season and taste. Should be a good thick sauce. Preheat oven to 180C put aubergines on baking tray and holding each slit open, stuff with tomato mixture. Drizzle with more olive oil and bake 45 minutes till collapsed and tender. Scatter with pine nuts and serve.