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

Put each half on a piece of foil large enough to enclose it completely. Wrap the aubergine halves and cook in the oven for about 30 minutes.

Meanwhile, gently heat the macaroni and turkey meat in the tomato juice, coriander and salt and pepper to taste.

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.

Return to the oven to heat through for 5 minutes. Serve immediately, sprinkled with parsley.

This is an appetizing way of using turkey leftovers. Turkey portions are easily available and some delicatessens and food shops also sell cooked turkey pieces. Remember to remove all the skin.