Ingredients
-
-
3 aubergines, leaf ends trimmed
-
200 g puy lentils
-
750 ml water
-
2 -4 garlic cloves, peeled and crushed, to taste
-
2 onions, finely chopped
-
4 large ripe tomatoes, finely chopped or 400 g canned tomatoes
-
1 tablespoon tomato puree
-
1 -2 teaspoon cayenne pepper, to taste
-
2 teaspoons ground cumin
-
1 teaspoon ground cinnamon
-
1 teaspoon chili powder
-
ground black pepper
-
-
500 ml natural Greek yogurt
-
2 tablespoons mint, chopped
-
1 -2 tablespoon olive oil, to taste
-
salt
Instructions
- Pre-heat oven to 250C/495F/Gas 9.
- Grease a large oven to table dish - or a roasting dish with a little of the olive oil.
- Rinse the lentils under cold running water. Drain and place in a saucepan with the water and garlic. Cover and simmer for 30 minutes. The consistency should be thick because this will be stuffed in the aubergines.
- Cut the aubergines in half lengthways & bake them in the pre-heated oven for about 20 - 30 minutes. Leave them to cool and scoop out most of the flesh and keep it aside for stuffing, leaving an inch thick border to form a shell.
- Whilst the aubergines are cooking, heat the olive oil in a frying pan, add the onions, tomatoes and fry gently for 5 minutes. Chop the scooped aubergine flesh and add to the pan with spices. Cook gently for another 5 minutes. Now add the lentils, tomato puree,all the spices & salt and pepper to taste.
- Spoon the mixture into the shells. Bake for 15 to 20 minutes.
- Make the minted cumin yoghurt whilst the aubergines are baking; add the cumin and mint to the yoghurt & mix well. Put it into an attractive dish and garnish with a sprig of fresh mint.
- Serve the aubergines hot or cold, topped with the minted cumin yoghurt and an extra sprinkling of cayenne pepper if you need an extra "kick"!