Red Pepper and Lentil Stuffed Aubergines

Method

Make it happen

1. 01

   Heat oven to 190°C fan. Score aubergine flesh, brush with oil and roast cut-side up for 25 minutes.

2. 02

   Simmer lentils in stock for 15 minutes until tender.

3. 03

   Soften onion and pepper in remaining oil for 6 minutes, add garlic and cumin, then tomatoes and cooked lentils.

4. 04

   Scoop a little cooked flesh from the aubergines and chop it into the lentil sauce. Spoon filling back into aubergine halves.

5. 05

   Scatter feta over and bake 15 minutes until hot and golden.