Heat oven to 200C/fan 180C/gas 6. Make the
filling: Heat the olive oil in a heavy-based pan,
add the onions, garlic and chillies and cook,
stirring often, until fragrant. Add the sugar,
currants and pine nuts, and fry until the onions
are golden. Stir in the ground spices, season,
turn off the heat and leave to cool.
Tip the lamb into a bowl. Add the cooled onion
and spice mixture, then the coriander, and
season. Using your hands, knead the ingredients
together until they are well mixed, then set aside.
Cut the aubergines in half, keeping the stalk
intact. Heat a thin layer of vegetable oil in the
heavy-based pan. Fry the aubergines until they
are soft and golden brown all over, about 6-8
mins. Remove with a slotted spoon and place
them side-by-side in a baking dish. Using a sharp
knife, slit each one lengthways down the middle
to form a pocket – don’t cut through the ends or
the base. Stuff the lamb filling into each one and
place 2-3 slices tomato on top of each one. You
can prepare the stuffed aubergines to this stage
and chill before cooking, up to a day ahead.
Drizzle a little olive oil over the top, cover the
dish with foil and bake for about 40 mins, or until
cooked through. Remove from oven and discard
foil. Cook again, uncovered, for 10 mins until the
tomato has lightly caramelised. To serve, sprinkle
a little chopped coriander over the top and
squeeze over lemon slices.