Stuffed eggplant

Halve them lengthways and score the flesh in a shallow criss-cross pattern, taking care not to cut through the skin. Brush with oil and roast cut-side up at 200 °C for about 25 minutes, then scoop out the softened flesh to mix into the filling.

Bake filled halves at 190 °C for about 20–30 minutes, until the aubergine is tender and the filling is piping hot. If the filling is already cooked, this is usually enough time to heat it through and brown the top.

A mixture of the scooped-out flesh, cooked lentils or minced meat, tomato, onion and herbs makes a hearty filling. Rice, bulgur or breadcrumbs can help bind it; add feta or grated cheese on top if you like.

It is a well-known Turkish-style aubergine dish: aubergines are stuffed with onions, tomatoes, garlic and herbs, then braised or baked in olive oil. It is often served at room temperature with bread or yoghurt.

Yes. Roast the aubergine halves and prepare the filling a day ahead, then keep them covered in the fridge and assemble before baking. You can also bake the assembled dish in advance and reheat it until piping hot.

Yes, once cooked and cooled, freeze them in a sealed container for up to about three months. Thaw in the fridge overnight and reheat until piping hot; the aubergine may be softer after freezing.

Serve them with plain yoghurt or a lemony salad, and bread to catch the juices. If the filling is light, rice or couscous makes the meal more substantial.

Stuffed tomatoes have 101 kcal and 4.32 g protein per 100 g, compared with 55 kcal and 1.7 g protein in stuffed aubergines. Tomatoes soften quickly, while aubergine holds its shape better during a longer bake.