Cut the aubergines in half lengthways, keeping the stalks attached. Score the flesh on the cut side of the aubergine 3 times lengthways, making sure you don’t cut all the way through. Sprinkle with salt and place cut side down in a colander for 30 minutes.
Preheat an oven to 180°C, 160°C fan, Gas Mark 4. Meanwhile, heat 1tbsp of the oil in a pan and cook the onion and garlic for about 5 minutes until beginning to soften. Add the cumin and cook briefly before stirring in the tomatoes, tomato purée and sugar. Cook for about 10 - 15 minutes, until the mixture is thick.
After 30 minutes wipe any remaining salt from the aubergines. Heat a griddle until hot, brush the aubergines with another tbsp of oil and griddle for 5 minutes on each side.
Add the remaining oil and a little water to cover the bottom of a shallow, lidded casserole dish and arrange the aubergine halves cut side up in the pan, they should fit tightly. Spoon the tomato mixture over each aubergine pressing into the slits in the flesh. Put the lid on and cook for 30 minutes. Squeeze over lemon juice and scatter on the parsley before serving.
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