Wash the aubergines, halve lengthways, sprinkle generously with salt and leave them to sweat for 15 minutes.

Heat 2 tablespoons of the olive oil in an ovenproof dish. Rub the salt off the aubergines and cut out two-thirds of the flesh. Fry the aubergines all over in the oil, then leave them to cool. Coat with the mustard.

Finely chop the onions, garlic and the flesh from the aubergines. Fry these ingredients in the remaining oil, season with salt and spoon the mixture into the aubergines.

Sprinkle each aubergine half with 1 tablespoon of breadcrumbs, dot with butter and sprinkle with a few rosemary leaves. Place the remaining rosemary between the aubergine halves in the dish.

Crisp up the aubergines on the middle shelf of a moderately hot oven (200°C, 400°F, gas 6) for 15 minutes.

Serve with: rice and Tomato Sauce

As it stands, this is an excellent, flavoursome dish for those on a low fat diet, but if you prefer a main course to contain meat you can include 350 g (12 oz) of minced meat in the filling.