Ingrédients

• 2 large aubergines (approx. 800g total)
• 150g brown or green lentils, rinsed
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 75g walnuts, roughly chopped
• 400g canned chopped tomatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 2 tbsp olive oil
• 30g fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C. Halve the aubergines lengthwise, score the flesh in a diamond pattern without piercing the skin, and place on a baking tray.
2. 2.Brush the cut side of the aubergines with 1 tbsp of olive oil and season with salt and pepper. Bake for 25-30 minutes until the flesh is soft and tender.
3. 3.While the aubergines bake, heat the remaining 1 tbsp of olive oil in a large pan over medium heat. Sauté the onion for 5-7 minutes until softened, then add the minced garlic and cook for 1 minute more.
4. 4.Stir in the cumin, coriander, and cinnamon, and cook for 30 seconds until fragrant. Add the rinsed lentils, chopped tomatoes, and 200ml of water. Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes until the lentils are tender and the liquid is mostly absorbed.
5. 5.Once the aubergines are cooked, carefully scoop out most of the flesh, leaving a 1cm border to create a shell. Chop the scooped-out flesh.
6. 6.Add the chopped aubergine flesh, chopped walnuts, and most of the fresh parsley to the lentil mixture in the pan. Stir well to combine and season generously with salt and pepper.
7. 7.Spoon the lentil and walnut filling back into the aubergine shells, piling it high. Return to the oven and bake for another 15 minutes, until the filling is hot throughout and slightly golden on top.
8. 8.Garnish with the remaining fresh parsley before serving. Enjoy as a complete meal.

Informations nutritionnelles

Pourquoi cette recette