Let's get cooking! Preheat oven 180c. Cut eggplants in half and place on lined baking tray drizzle with olive oil and seasoned. Cook for 20 minutes until soft

Meanwhile, heat a large frypan and add the garlic, spices with a dash of olive oil. Cook for a minute until you can smell the delicious combination. Add lamb mince and break apart with a fork to brown for 5 minutes. Then add tomato paste, seasoning and 1 cup of water. Reduce heat to a simmer to allow the ingredients to bubble away for about 10 minutes.

Take the eggplant out of the oven and scoop out the middle, leaving a 2cm boarder between the skin and middle. Place on baking tray and fill with the lamb mixture. Add mozzerella and feta. Place back in the oven for 10 minutes until the cheeses are melted.

Delish! Serve with a large Greek Salad packed with cucumber, feta, tomatoes, olives,, cos lettuce, red onion and splashed with red wine vinegar/olive oil.