Slice the eggplants in half lengthways and scrape out the flesh to create hollow shells, chopping the flesh for later use.

Heat a drizzle of olive oil in a large pan, add the eggplants cut-side down, and cover with a lid. Cook for about 10 minutes until softened, then set aside.

In another pan, heat 2 tablespoons of olive oil; add chopped onion, crushed garlic, and chilli flakes. Sizzle until fragrant and softened.

Stir in the chopped eggplant, half of the cherry tomatoes (quartered), and the minced meat. Season with salt and pepper, cooking until the juices reduce, about 15 minutes.

Add the spinach leaves to the mixture, stirring until they’re wilted but remain bright green.

Preheat the oven to 200 degrees C (390 degrees F) and grease a baking tray.

Place the cooked eggplant shells cut-side up, heap them high with the meat mixture, and top with remaining cherry tomatoes.

Sprinkle with chopped basil and nuts, then drizzle with a bit of olive oil before roasting.

Bake in the oven for 30 minutes until the tops are lightly crusty and golden brown. Garnish with additional basil and serve.