Susie Drage
Music, Art & Cookery
The Cookery Book
Spicy Lentil Stuffed Aubergines

Spicy Lentil Stuffed Aubergines
Serves 4
Preparation time: 15 mins
Cooking time approx. 45 mins
Ingredients:
-
2 large aubergines
-
4 tbsp olive oil
-
150g/6oz Puy lentils
-
1 small onion, chopped
-
1 garlic clove, crushed
-
50g/2oz mushrooms, chopped
-
1 tablespoons tomato puree
-
225ml/8 fl oz red wine and water, mixed
-
2 tablespoon Worcestershire sauce
-
225g/8oz tinned tomatoes
-
¼ teaspoon cayenne pepper (optional)
Method
1. Preheat the oven to 200c/Fan 180c/Gas 6.
2. Cut the aubergines in half, score the fleshy side, salt and leave for 30 mins to get rid of excess moisture.
3. Soften the onion and garlic in the oil, add the mushrooms, lentils, tomatoes, puree, red wine and water mixture. Bring to the boil, cover and simmer for about 30 mins. until soft.
4. Rinse, dry, seal and cook the aubergines all over in 2 tbs hot oil. Scoop out most of the flesh, chop into small chunks and add to the lentil mixture with the Worcestershire sauce and cayenne.
5. Fill the aubergines with the mixture and bake in foil for 15-20 mins.