Goat's cheese and oregano stuffed aubergines

- Heat the grill to high. Cut deep criss-crossed lines into the aubergine flesh. Then, starting skin side up, grill the aubergines for 10 minutes on each side or until very soft and squashy.

- Use a spoon to scoop most of out of aubergine flesh, leaving 2 cm shell. You can also cut out the flesh from aubergines halves and then grill the shells for 20 minutes covered by foil.

- Meanwhile mix the sunblush tomatoes, chopped oregano, cheese and lemon zest.

- Roughly chop the aubergine flesh and roughly chop and mix it with the tomatoes and cheese, season well, then stuff back into the skins. Drizzle over 2 tsp of the tomato oil, then grill until the cheese is golden.

- Serve scattered with a little more oregano.