Stuffed aubergines

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Halve the aubergines lengthways and place on a baking sheet. Drizzle with plenty of olive oil and season well. Roast for 20 minutes until tender.
2. Meanwhile, cook the buckwheat according to pack instructions. Stir in the extra-virgin olive oil, the zest and juice of the lemon and harissa. Deseed and finely chop the tomatoes and stir into the buckwheat with the parsley and goat’s cheese.
3. Remove the aubergines from the oven and, once they’ve cooled a little, carefully scoop out the flesh and roughly chop. Stir into the buckwheat mixture and season well. Spoon the mixture back into the aubergine shells and return to the oven for 10-12 minutes. Serve with a green salad.