Ainsley Harriott Maltese stuffed aubergine with minced beef, egg, cheese, fresh basil, walnuts and a rocket salad on Ainsley’s Taste of Malta.

The ingredients are: 2 large or 3 medium aubergines, 2 tbsp olive oil, 1 onion, finely chopped, 2 cloves of garlic, minced, ¼ – ½ tsp chilli flakes, ½ tsp cinnamon, pinch of nutmeg, 400g minced beef (or pork), 1 tbsp tomato puree (or Maltese Kunserva), 200 ml passata, 1 bay leaf, 1 large egg, beaten, 80g cheese (hard gbejna or Parmesan/pecorino), grated, 8 basil leaves, shredded, plus extra to serve, 30g walnuts, toasted, chopped (optional), sea salt and freshly ground black pepper.

See recipes by Ainsley in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.