In a hot pan brown the mince seasoning with salt and pepper. Remove and leave to one side

Slice the aubergines in half

Turn the pan down to a medium heat. And cook the aubergines in olive oil for 8mins it until soft inside

After 8 mins flip and cook for another 8 mins

Meanwhile chop the pepper, onion, chilli, garlic and stalks of the parsley (retain the leaves)

Remove the aubergines and place on kitchen towel to soak up excess oil

Turn the heat up and add the harissa paste to the pan

Stir in the chopped vegetables and cook till softened

Chop the tomatoes in half and add to the pan

Chop the parsley and mint leaves

Add the mince and herbs to the pan and stir

Place the aubergines in an oven proof dish. Scrape / mush the insides to make opening. Take care not to pierce the skin

Fill the aubergines with the mince mixture and place in the oven for 15mins

Crush the cashews and top the aubergines. Cook for another 5-10mins

Remove from the oven and serve!