Spicy Lentil Stuffed Aubergines

Serves 4

Preparation time: 15 mins

Cooking time approx. 45 mins

Ingredients:

2 large aubergines

4 tbsp olive oil

150g/6oz Puy lentils

1 small onion, chopped

1 garlic clove, crushed

50g/2oz mushrooms, chopped

1 tbsp tomato puree

225ml/8 fl oz red wine and water, mixed

2 tbsp Worcestershire sauce

225g/8oz tinned tomatoes

¼ tsp cayenne pepper

AND THIS IS WHAT YOU DO…

1.  Preheat the oven to 200c/Fan 180c/Gas 6.

2.  Cut the aubergines in half, score the fleshy side, salt and leave for 30 mins to get rid of excess moisture.

3.  Soften the onion and garlic in the oil, add the mushrooms, lentils, tomatoes, puree, red wine and water mixture. Bring to the boil, cover and simmer for about 30 mins. until soft.

4.  Rinse, dry, seal and cook the aubergines all over in 2 tbs hot oil. Scoop out most of the flesh, chop into small chunks and add to the lentil mixture with the Worcestershire sauce and cayenne.

5.  Fill the aubergines with the mixture and bake in foil for 15-20 mins.