recipes
Baked aubergines with spiced lentils
2020-10-03
Ingredients
For the lentil filling
- 2 cloves garlic, peeled
- 1 onion, peeled and quartered
- 1 large red pepper, deseeded
- 2 tbsp tomato paste
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp turmeric
- ½ tsp ginger
- Pinch chilli flakes
- Good pinch salt
- 1 handful fresh mint leaves
You will also need
- 400g cooked brown lentils
- 2 medium aubergines
- 2 tbsp olive oil
- 150g vegetarian goats cheese (Fior Di Vita)
- Salt and pepper to season
- 1 pomegranate to decorate
Method
Cut the aubergines in half and place onto a baking tray. Drizzle with olive oil, salt and pepper and bake in the oven at 200°C for 30 minutes. Meanwhile, to make the lentil filling blitz all the ingredients together in a food processor to a paste. When ready, scoop out the baked flesh, chop and put into a large pan along with the prepared spice mix and the cooked lentils. Add in ½ cup of water and cook down gently for 4-5 minutes till tick. Add in half of the chopped vegetarian cheese and spoon the mixture into the aubergine skins. Sprinkle over the remaining cheese and bake in the oven at 200°C for 10 minutes. Serve drizzled with olive oil and decorate with pomegranate kernels and mint leaves.
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