Slow-Roasted Stuffed Aubergines
INGREDIENTS
- 4 medium aubergines
- 300g cooked Puy lentils
- 1 onion, diced
- 2 garlic cloves
- 1 tsp ras el hanout
- 2 tbsp tomato puree
- 40g pomegranate seeds
- 2 tbsp tahini
- Fresh mint
NUTRITION
Per serving
380
Calories
15g
Protein
52g
Carbs
11g
Fats
METHOD
1
Roast the aubergines
Halve aubergines and score the flesh in a diamond pattern. Roast cut-side up at 220C for thirty minutes.
2
Cook the filling
Sweat onion in oil for five minutes. Add garlic, ras el hanout and tomato puree, stir for one minute. Mix in lentils.
3
Stuff
Press the aubergine flesh slightly to make room. Spoon the lentil mixture into each half.
4
Finish
Drizzle with tahini, scatter pomegranate seeds and mint just before serving.
VEG.ARMY TIP
Salt the aubergine flesh for ten minutes before roasting — it concentrates the flavour.
