Preheat the oven to 200°C.
Cut aubergines lengthways and score the flesh in a criss-cross pattern without piercing the skin.
Place aubergines on a tray, drizzle with 7.5ml of oil per half, season, and bake for 30-40 minutes.
Heat 30ml of oil in a pan and fry the onion, garlic, pepper, and spices for 10 minutes.
Add the lamb mince and brown for 3-4 minutes.
Stir in the tomato sauce and simmer for five minutes.
Increase oven temperature to 220°C.
Scoop out aubergine flesh leaving a 1cm border and mix the flesh into the lamb mixture.
Spoon the filling into the shells and top with grated Manchego cheese.
Bake for 8-10 minutes until the cheese is bubbling.