A protein boosted version of a veggie Ottoman classic
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.Preheat oven to 200°C mark 6. Leaving the stalk on, halve aubergine lengthways and brush cut sides with a little oil. Arrange cut side-up in a roasting tin or baking dish in which it fits snugly. Cook for 25min, or until just soft enough to remove the flesh.
Meanwhile, heat 1tbsp oil in a medium pan over medium heat and fry onion for 8-10min, until softened and golden. Add garlic and cinnamon and fry for 1min, then stir in tomatoes and cook for a further min. Remove from heat. Remove aubergine from oven and carefully scoop out most of the flesh with a spoon, being careful not to tear the skin. Return empty aubergine shells to the roasting tin/dish. Roughly chop aubergine flesh and add to the pan, along with the lentils and 200ml water. Bubble for 10min, stirring occasionally, until lentils are just tender and mixture has reduced. Season generously.
Spoon aubergine mixture back into shells, drizzle over remaining oil and cook in the oven for 20min, basting with the oil in the tin/dish halfway through cooking. Squeeze over a little lemon juice, sprinkle over mint and serve hot or warm, with cooked rice. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io
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