Spiced Lentil Aubergine Bake

• Aubergine(2)
• Olive oil(4 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Carrot(1)
• Tomato paste(2 tbsp)
• Cumin(2 tsp)
• Ground Coriander(2 tsp)
• Paprika(1 tsp)
• Cinnamon(½ tsp)
• Green Lentils(250 g)
• Canned tomatoes(400 g)
• Vegetable Broth(300 ml)
• Flat Leaf Parsley(20 g)
• Lemon(1)
• Salt(1½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Heat the oven to 220°C. Halve the {Aubergine} lengthways and score the cut sides in a criss-cross pattern. Brush with {Olive oil} and season with a little of the {Salt} and {Black pepper}.

   ~10 min

2. 2

   Arrange the aubergine halves cut-side up in a baking dish and bake for 20 minutes until softened and lightly golden.

   ~20 min

3. 3

   Meanwhile, finely chop the {Onion}, {Garlic}, {Carrot}, and most of the {Fresh parsley}, keeping a little parsley back for serving. Scoop a little flesh from the baked aubergines once cool enough to handle and roughly chop it.

   ~5 min

4. 4

   Heat the remaining {Olive oil} in a pan over medium heat. Cook the {Onion} and {Carrot} for 5 minutes until softened. Stir in the {Garlic}, {Tomato paste}, {Cumin}, {Ground Coriander}, {Paprika}, and {Cinnamon} for 1 minute until fragrant.

   ~6 min

5. 5

   Add the {Lentils}, chopped aubergine flesh, {Canned tomatoes}, {Vegetable Stock}, remaining {Salt}, and remaining {Black pepper}. Bring to a simmer and cook for 18 minutes, stirring occasionally, until the lentils are tender and the mixture is thick, not soupy. Stir through most of the {Fresh parsley}.

   ~18 min

6. 6

   Spoon the thick lentil filling into and around the baked aubergine halves in the dish. Return to the oven and bake for 10 minutes so everything melds together. Finish with the reserved {Fresh parsley} and squeeze over the {Lemon} before serving.

   ~10 min