Spicy Stuffed Aubergines

• Serves 2
• Preparation time:-20 minutes
• Cooking time:- 30 minutes

• Ingredients
• 1 aubergine, halved length ways
• 2 teaspoons olive oil
• 1 shallot, chopped
• 1 garlic clove, chopped
• half a teaspoon ground cumin
• half a teaspoon ground coriander
• half a teaspoon chilli powder
• 2 tablespoons red lentils
• half a red pepper deseeded and chopped
• 200g (7oz) canned chopped tomatoes with herbs
• 1 tablespoon tomato puree
• 1 tablespoon mixed chopped fresh herbs (eg oregano,chives,parsley)
• 2 teaspoons grated Parmesan cheese
• 2 tablespoons fresh brown breadcrumbs
• salt and freshly ground black pepper

• Method
• Scoop out the flesh from the aubergine and chop the flesh finely - Set aside
• Plunge the shells into a saucepan of boiling water for 1-2 minutes
• Drain thoroughly and place in a shallow oven proof dish
• Heat the oil in a saucepan
• Add shallot and garlic and cook for 5 minutes
• Add cumin, coriander and chilli and cook for a further minute
• Add the aubergine flesh, lentils and red pepper and cook for a further 2-3 minutes
• Stir in the chopped tomatoes, tomato puree and herbs
• Season with salt and pepper
• Cover and simmer for 5-8 minutes until the lentils have swollen
• Preheat the oven to gas mark 4/180 degree c/350 degree f
• Pile the tomato and aubergine mixture into the shells
• Mix the cheese and breadcrumbs together and sprinkle over each stuffed aubergine
• Bake for 25-30 minutes or until the aubergines are tender