Preheat the oven to 220°C fan.

Cut the aubergines in half and place on to a baking tray.

Score the flesh with a knife (being careful not to cut all the way through), drizzle with olive oil and salt, and roast for 35–40 minutes, until soft.

Remove from the oven once soft and leave to cool.

Turn the oven down to 180°C fan.

Cook the quinoa while the aubergines are in the oven.

Place a medium saucepan over a medium heat and add the quinoa and boiling water.

Bring to a simmer and cook for 12–15 minutes until the water has been absorbed.

Remove from the heat once cooked and leave to one side until cool.

Scrape the flesh out of the aubergines using a large spoon, and on to a board.

Roughly chop into pieces, then put into a large bowl.

Add the tomatoes, balsamic vinegar, pine nuts, harissa and quinoa. Season with a large pinch of salt and pepper.

Scoop equal amounts of the mixture back into each aubergine skin using a tablespoon.

Place them back on the baking tray and bake in the oven for 20 minutes.

Sprinkle the parsley on top before serving.

Support cell recovery with this stuffed aubergine recipe