Stuffed Aubergines

Inspiration for this recipe comes from Hugh Fearnley-Whittingstall's new cookbook "Light and Easy". Its a classic Middle Eastern dish 'imam bayildi" to which I added a few of my own touches. 

Ingredients
2 large aubergines
1tbsp extra virgin olive oil
3 cloves roasted garlic, mashed to a paste
1tsp ground cumin
1/2 large onion, thinly sliced
1tbsp balsamic vinegar
1tsp sugar
1 tbsp tomato puree
25g raisins
200g cherry tomatoes, halved
100 ml water
Chopped fresh mint

• Halve the aubergines and cut into the flesh making a criss-cross pattern, but don;t cut all the way through the skin. Brush with the oil and roasted garlic, making sure to get both into the deep cracks of the aubergine then sprinkled with the cumin. Roast for 30mins (190-200C).
• Mix the onion, vinegar, sugar, tomato puree and raisins in a bowl, then stir in the fresh tomatoes. Add to the roasting dish around the aubergines (not on top). Sprinkle the water over the tomatoes and return to the oven for 30 minutes.
• Remove from the oven and spoon the tomato mix over the aubergines. Leave for 10 mins to allow the juices to soak into the aubergines and the whole to become nicely softened. Scatter over the chopped mint and serve. We had ours with brown rice, but would be equally great with salad.