Preheat oven to 200°C (400°F).

Slice aubergine in half lengthwise, scoop out most of the flesh (leave ~1 cm shell), and dice the scooped flesh.

Place aubergine halves on a baking tray, brush with half of the olive oil, season lightly, and roast for 20 minutes until softened.

Heat the remaining olive oil in a pan over medium heat.

Add pork mince, diced aubergine flesh, garlic, cumin, paprika, cinnamon, salt, and pepper.

Cook for 8–10 minutes, stirring occasionally, until browned and aubergine flesh is soft.

Spoon the cooked filling into roasted aubergine shells.

Return to the oven for 10 minutes.

Top with Greek yoghurt and sprinkle with crushed walnuts.

Toss sliced tomatoes, red onions, and parsley in a bowl.

Season with a pinch of salt and pepper.