Baked stuffed aubergine with melon and lambs lettuce salad and coconutty-coriander sauce

Well this is an adaptation of a recipe I found years ago in the Demuth`s cook book. 1 large aubergine - cut in half lengthways and roasted with foil over it to protect it. Roast in a small amount of oil for about 30mins at 180degC - allow to cool Make filling. You can use just about anything really so long as it has fruit and spices. I used: about a handful of chopped ready to eat prunes, small handful of golden sultanas, About a teaspoon of crystalised ginger chopped small and added with sugar that coats it, 4 chopped ready to eat apricots, half a can of black eye beans, mixed cake spice - about a teaspoon, tablespoon of cumin seeds, half to one tablespoon of dried chilli flakes, one onion chopped and fried in oil ( or microwave for about 3 mins), 3 cloves of garlic, 1 chopped fresh tomato, A splash of apple juice, A splash of soya sauce, sprinkle of black pepper, Scoop out the cooked flesh of the inside of the aubergines making sure you leave the shells intact. Put shells into an oven proof dish. Make sure they are supported so will not fall over as you cook. Mix all of above filling ingredients together with the chopped aubergine pulp. Microwave for a couple of minutes. Mix again. Now put the filling into the empty aubergine shells. Make sure they are overfilled rather than underfilled. Bake for about 20-30 mins until slightly browned on top. If it is going too dark cover with some foil. Keep an eye on them since you do not want to end up with crunchy burned tops. For the coconutty sauce: 1 can of coconut milk 750 ml water large sprig of coriander (or I also use about 100m total of frozen fresh chopped coriander in water and add instead of last two ingredients) i onion and small amount of sunflower oil 2 cloves of garlic juice of 1 lemon tablespoon of turmeric 1/2 tea spoon cayenne 3 pieces of cinnamon stick about 100g ground almonds or enough to thicken the sauce To make sauce fry onion in oil. Do not brown. Add garlic to fried onion. Add rest of ingredients except for ground almonds and stir for several minutes. Cook on very low heat for about 10 minutes and then tiurn heat off, cover and remove cinnamon sticks. Blend. Add cinnamon sticks back to the sauce mixture and allow the cinnamon sticks to infuse into the sauce for half an hour or so before serving. Remove to serve. SALAD melon balls from half a honeydew melon two tomatoes chopped handful of fresh baby spinach leaves handful of fresh lambs lettuce In a container with lid such as jam jar, add about 50ml sunflower oil, 50ml white wine vinegar, dessert spoon of light soya sauce. Shake to mixe and mix with salad ingredients and leave to "cook" for about half an hour. I am having formatting problems with Blogger. Why is everything so terribly difficult?