Forget stuffed peppers - these loaded aubergines make a lovely light meal, and are a healthier spin on Mediterranean moussaka.
Preheat the oven to 200ºC/ 180ºC fan/gas mark 6.
Place the aubergines cut-side up in a roasting tray and brush with oil. Season and bake for 25 minutes.
To add bulk, boil lentils for 10 minutes. Fry the onion, courgette and spices, including cumin for warmth and cinnamon for sweetness in 1 tablespoon of oil for 3 minutes, then stir through the tomato purée.
Add the lentils, chopped tomatoes, seasoning and 50ml water. Simmer, stirring frequently, for 3-4 minutes.
Remove the aubergines from the oven and score the flesh lengthways, pushing down with the back of a spoon. Preheat the grill.
Top the aubergines with the lentil filling and halloumi for extra chew. Grill until golden and crisp, serving with salad.