Stuffed baked aubergines

Aubergines just lend themselves to a good stuffing! I make no apology at all for including two stuffed aubergine recipes in this book; they are stupendously delicious. This recipe uses a large aubergine, the slices stuffed in the centre. The filling can be made the day before. It makes an excellent starter on its own or, for a celebratory vegetarian spread, serve with Panchrattan Dal, and rice or any Indian breads.