Ingredients

Step by step

1. Preheat the oven to 200°C, fan 180°C, gas 6. Halve the aubergines from stalk to base then score the flesh into diamonds. Season and brush with 1 tablespoon of olive oil, then bake on a roasting tray for 25 minutes or until softened.
2. Meanwhile, heat the rest of the olive oil in a frying pan and soften the onion for 4-5 minutes. Crumble in the meat from the sausages and fry until starting to crisp and turn brown. Add the cumin and 2-3 teaspoons of harissa paste (depending on your heat preference), then tip in half the tin of tomatoes. Mix in the apricots and the chopped mint. Season and simmer, uncovered, for 10 minutes or until quite thick and reduced.
3. Remove the aubergines from the oven. When cool enough to handle, scoop out most of the soft flesh with a spoon, leaving an aubergine shell. Chop the flesh, then squeeze out the excess liquid. Mix this into the sausage sauce with most of the pistachios and half the feta. Divide the sausage filling among the aubergine shells, heaping it up.
4. Return the aubergines to the oven for 15 minutes until starting to caramelise. Meanwhile, tip the rest of the chopped tomatoes into a small pan and add 1 teaspoon of harissa, the honey and seasoning. Simmer gently for about 5 minutes.
5. To serve, spoon the harissa-tomato sauce over the aubergines, then scatter with the rest of the feta, the pistachios and some mint.
   
   *Use gluten-free sausages, if required.

Serve with

Olive and herb loaf