None!

Nutrition	%GDA	Range
Energy Kcal	635
Protein	69.99%
Other Carbohydrate	3.15%
Sugar	14.71%
Fat Saturated	79.94%
Fat Unsaturated	58.44%
Fiber	47.66%
Sodium	9.86%
Salt	11.17%

1. Preheat the oven to 200C/400F/Gas Mark 6. 2. Cut each aubergine lengthways through the stalk, then score the flesh in a tight criss-cross pattern, taking the knife through the flesh down to the skin, but taking care not to cut through the skin. 3. Place them side by side on a baking tray and drizzle each half with half a tablespoon of the oil, season with salt and bake for 30-40 minutes or until the flesh is soft and tender but not browned. 4. Meanwhile, heat the remaining two tablespoons of oil in a large non-stick frying pan. Add the finely chopped onion and garlic, red pepper (seeds removed, chopped) and spices and fry gently for 10 minutes. 5. Add the lambs mince and fry for 3 4 minutes or until all the meat is lightly browned. Stir in the tomato sauce and simmer for five minutes. 6. Remove the aubergines from the oven and increase the temperature to 220C/425F/Gas 7. Carefully scoop most of the flesh out of the baked aubergine halves, leaving the skins with a layer of flesh about 1cm/