Start by cutting the aubergine in half and blanch in a pan of boiling water for 2-3 minutes. Remove from the pan, allow to cool down and scoop out the flesh and reserve. Meanwhile, sauté together the garlic and onion in the oil for 3 minutes. Add in the chicken mince, season with salt and pepper and brown for 4-5 minutes. Add in the tomato concentrate, cook for 1 minute then add in a drop of water. Remove off the heat and stir in the ricotta, crumble in 1 ½ ġbejniet. Chop up the reserved flesh and stir into the mixture. Place the aubergine skins onto a baking tray, fill with the chicken mixture. Crumble over the remaining ½ gbejna and sprinkle over the grated Parmesan. Bake in the oven for 15-20 minutes or until golden brown. Serve with the roasted sliced potatoes.