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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) |
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Create new shopping listWarming lentil-stuffed aubergines
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Method
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.
