Start this recipe by cutting the aubergines in half, drizzle with olive oil and season with salt and pepper. Roast in the oven at 200°C for 30 minutes or until soft. Allow to cool, scoop out the filling, chop and reserve.  Next, fry the onion and garlic in the remaining oil and add in the chicken mince, cumin, curry and season with salt and pepper. Brown for 2 minutes before adding in the tomato concentrate. Cook for 1 minute, add in a drop of water and the chopped filling and cook down for a further 2 minutes. Add in half of the cheese and chopped parsley and basil and use to stuff the aubergine skins. Place onto a baking tray, sprinkle over the remaining cheese and bake for 10 minutes. Serve sprinkled with the toasted pine nuts and rocket leaves.