Turkey Stuffed Aubergines

2 large aubergines
lemon juice
salt
100 g/4 oz macaroni, cooked
350 g/12 oz cooked turkey meat, cut into
chunks
about 300 ml/1/2 pint tomato juice
1 teaspoon ground coriander
freshly ground black pepper

Cut each aubergine in half and sprinkle with lemon juice and salt. Leave to drain for at least 30 minutes.

Place each half on a piece of foil large enough to completely enclose it. Wrap the aubergine halves and cook in a preheated moderately hot oven (200'C/400 °F, Gas Mark 6) for about 30 minutes.

Meanwhile, gently heat the macaroni and turkey meat in the tomato juice, coriander and salt and pepper. When the aubergines are tender, unwrap and carefully scoop out the flesh. Mix with the macaroni and turkey pieces and pile back into the aubergine shells.

SERVES 4