Submitted by: Maida (from http://www.viva.org.uk/christmas/06aubergine.html)
4 small aubergines (eggplants)
1 small onion, chopped
2 garlic cloves, crushed
2 tsp grated lemon rind
1 tsp ground cumin
1/2 tsp ground cinnamon
50g/2oz cashew nuts, toasted and chopped
2 tsp tahini (sesame seed paste)
50g/2oz rehydrated sun-dried tomatoes, drained and chopped
2 tbs fresh coriander, chopped (ie, cilantro)
Salt and pepper
Roast tomato sauce
Slice off top and bottom of aubergines and stand upright. Scoop out flesh leaving skin intact. Chop the flesh.
Heat a non-stick frying pan and sauté onion, garlic and spices for 5 minutes. Add aubergine flesh and lemon rind and continue to cook for a further 8 minutes or until tender. Stir in remaining ingredients and season to taste.
Spoon mixture into aubergine cases; spray quickly with non-stick spray or brush lightly with a tiny bit of oil.
Add 1cm water to roasting tin, add aubergines and cook for 40 minutes at 200ºC/400ºF/Gas Mark 6.