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Beef tomato baked with lamb mince, aubergine caviar and Emmental glaze

These rich and tasty stuffed baked tomatoes make an impressive main course.

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Preheat the oven to 160°c / gas 3 / fan assisted 140°c.
Cut a slice off the top of each tomato, spoon out all the inside. Keep the shell to one side to drain.
Heat the pulp in a pan and add a dash of olive oil and the cumin seeds. Bring to the bubble and add the shallot, tomato puree, Tabasco sauce, half the thyme and basil leaves and sweat together.
Pour in the wine and stir in the lamb mince, reduce the heat, cover and cook for a further 5 minutes. Add the garlic and the remaining basil leaves, and stir.
Meanwhile cut the aubergine in half lengthways, season with salt and pepper and 1 tsp sugar and the rest of the thyme. Heat a heavy based pan and liberally coat with olive oil then place the aubergines face down onto the oil, cover with lid and cook for 15-20 minutes turning a couple of times to ensure an even colouring. Once cooked allow to cool before scooping the pulp from its skin.
Season the shells of the 6 tomatoes and place a little of the aubergine caviar in the bottom of each. Spoon the meat mixture into the tomatoes and place onto a baking tray into the preheated oven for 10 minutes.
Remove from the oven and add the cheese and return for a further 5 minutes to glaze. Serve with the remaining aubergine caviar on the side.