Whenever i see a baby aubergine I can't resist buying one. I love roasting them, their smaller size means they cook more evenly than their full sized siblings and I love their texture.
I roasted these aubergines on the bbq so they were super smokey but the recipe works just as well in the oven. Simply slice them in half once soft, and stuff them with lamb mince, pan fried until crispy with cumin, cinnamon and smoked paprika. Nestled on top of some creamy tahini yoghurt and topped with rose harissa, dukkah, coriander and red onions - perfect summer dinner with a flatbread!