Stuffed Aubergine Cutlets

Aubergines, or eggplants as they are also known, are wonderful vehicles for stuffing. The British loved cutlets of all kinds (see for a prawn version) and for this dish you can use any meat or non-meat mince as part of the stuffing. Typically, it was made with beef mince, but I like to make it with chicken – though you could also use pork, lamb, tofu or paneer. This recipe is adapted from the late Copeland Marks who lived in India for some years and wrote