Baked Stuffed Tomatoes with Lamb and Summer Vegetables from Michel Roux - Cooking by the Book

Ingredients

• 6 beef tomatoes (350-400g each)
• 1 small eggplant (about 200g)
• Juice of 1 lemon
• 1 red pepper (about 150g), cored, deseeded and cut into strips
• 1 small zucchini (about 160g), peeled and cut into small pieces
• 170ml olive oil
• 1 large onion (about 150g), finely chopped
• 1 small fennel bulb (about 120g), finely chopped
• 2 garlic cloves, finely chopped
• 150g long-grain rice
• 75g flat-leaf parsley leaves
• 30g mint leaves
• 200g lamb shoulder, minced on a medium setting
• 30g fresh white breadcrumbs (ideally one-day old)
• 240g Mastelo, mozzarella or goat’s cheese log, cut into 12 slices
• Sea salt and freshly ground pepper