Stuffed aubergines with lentils and tomato
Roasted aubergine halves filled with spiced green lentils, tomato and herbs, a filling meat free main.
- Time1 hr
- LevelMedium
- Costabout £1.70 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Score the flesh of the aubergines in a criss cross pattern. Spray with low fat cooking spray and roast cut side up for 30 minutes, until soft.
30 min - 2
Meanwhile spray a pan and cook the onion for 8 minutes until soft. Add the garlic, cumin, paprika and cinnamon for 1 minute.
8 min - 3
Add the lentils and chopped tomatoes. Simmer for 10 minutes until thick.
10 min - 4
Scoop out some of the aubergine flesh, leaving a thick shell. Chop it and stir it into the lentils with the parsley.
- 5
Pile the filling back into the shells and return to the oven for 10 minutes.
10 min - 6
Mix the cherry tomatoes, cucumber, mint and lemon juice, and serve on the side.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.