Stuffed aubergine with walnuts

2 large aubergines
1 onion
1 celery stalk
2 garlic
100g walnuts
2 tablespoons tomato paste
4 roasted red peppers
1 stick cinnamon
1 teaspoon cumin seeds
1 teaspoon paprika
50g breadcrumbs

Roast the peppers in advance. Cut the aubergines lengthwise and score the flesh. Sprinkle with oil and salt and bake them cut side down on parchment paper in a hot oven for 30 minutes until they are quite tender. Grind the spices and the walnuts separately. Sweat the onion and celery until soft. Add the walnuts and the garlic. Add the chopped peppers and spices. Add the breadcrumbs, saving some for topping. Loosen with a splash of water if necessary and season to taste. When the aubergines are ready, pile the stuffing on top and sprinkle with breadcrumbs. Drizzle on a bit of oil and return to the oven to brown. Garnish with chopped herbs.

Full credit to Meera Sodha.