Preheat the oven to 190℃/170℃ fan/gas mark 5. Cut the aubergine in half and scoop out the flesh. Place the aubergine shells in a baking sheet and roughly chop the aubergine flesh.
Heat the oil in a frying pan and fry the onion until softened. Add the garlic and fry for 1 minutes, then add the meat and cook until browned, breaking up with the side of a spoon as it cooks.
Add the chopped aubergine flesh and stock or water. Cook for about 5 minutes stirring frequently until the aubergine is softened.
Add the chopped tomatoes and mint. Season well. Remove from the heat and stir in the haloumi.
Pile into the hollowed out aubergine shells and sprinkle with pine nuts.
Bake for 30–40 minutes or until the aubergine is tender. Cover loosely with a sheet of foil if the meat begins to brown too much.