92 / 100
ready in 1 hr 10 min.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease an oven-proof dish with oil.
Cut the aubergines in half lengthways and scoop out the flesh leaving a 1 cm thick wall.
Chop the flesh and fry it in hot oil with the minced meat. Add the shallots and garlic, season with salt, ground black pepper and the herbs.
Stir in the rice and the egg and fill the mixture into the hollowed out aubergine halves. Place them in the prepared dish and roast in the oven for 30-35 minutes.
Mix together the almonds, oats and the cheese and sprinkle on top of the aubergine. Then grill until the tops are golden brown.