Aubergine boats

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Ingredients

100 g g red lentils red lentil
2 aubergines aubergine
halved lengthways
1 onions onion
peeled and finely chopped
1 courgettes courgette
trimmed and finely chopped
1 tsp tsp cumin cumin
0.5 tsp tsp cinnamon cinnamon
2 tbsp tbsp tomato purée tomato purée
1 cans can Chopped tomatoes with herbs Chopped tomatoes with herbs
grated
125 g g halloumi halloumi
olive oil olive oil
lettuces lettuce
to serve

Aubergine boats

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0:45 min
(110)

Method

Forget stuffed peppers - these loaded aubergines make a lovely light summer meal, and are a healthier spin on Mediterranean moussaka.

  1. Preheat the oven to 200ºC/ 180ºC fan/gas mark 6.
  2. Place the aubergines cut-side up in a roasting tray and brush with oil. Season and bake for 25 minutes.
  3. Meanwhile, boil the lentils for 10 minutes. Fry the onion, courgette and spices in 1 tablespoon of oil for 3 minutes, then stir through the tomato purée.
  4. Add the lentils, chopped tomatoes, seasoning and 50ml water. Simmer, stirring frequently, for 3-4 minutes.
  5. Remove the aubergines from the oven and score the flesh lengthways, pushing down with the back of a spoon. Preheat the grill.
  6. Top the aubergines with the lentil filling and halloumi. Grill until golden and crisp, serving with salad.

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