Wash the aubergines well, remove the stems and boil whole for 5 or so minutes, until just tender. Drain and set aside to cool.
Mix the mince with the garlic, Bisto, salt and pepper, cumin, coriander and garlic, blending very well.
Cut each aubergine in half length ways, then slice five or six slits into each half.
Lay the sliced onions over the bottom of a large, shallow oven proof dish.
Arrange the aubergines on the onions, spreading open the ‘fans’.
Press the mince mixture into each slit of the aubergine fans.
Drizzle each fan with olive oil.
Bake at 200°C for about half an hour, until cooked - the aubergines
will be tender, the meat cooked and the onions caramelised
Serve with a spoon of Greek yoghurt and some shredded fresh coriander or parsley.
Serve alongside potato wedges, peas and sweet pumpkin.
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