Spiced Lentil Aubergine Bake

• Aubergine(2)
• Olive oil(4 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Bell pepper(1)
• Tomato(2)
• Green Lentils(250 g)
• Tomato paste(1 tbsp)
• Cumin(2 tsp)
• Paprika(1 tsp)
• Cinnamon(½ tsp)
• Vegetable Broth(400 ml)
• Flat Leaf Parsley(20 g)
• Lemon(1)
• Breadcrumbs(40 g)
• 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. Dice the {Onion}, mince the {Garlic}, finely chop the {Bell pepper}, dice the {Tomato}, chop the {Fresh parsley}, and cut the {Lemon} into wedges.

   ~15 min

2. 2

   Rub the {Aubergine} with {Olive oil}, using about half, and season with a little of the {Salt} and {Black pepper}. Arrange cut-side up in a baking dish and bake for 20 minutes until softened and lightly golden.

   ~20 min

3. 3

   Meanwhile, heat the remaining {Olive oil} in a large pan. Cook the {Onion} and {Bell pepper} for 5 minutes until softened. Stir in the {Garlic}, {Cumin}, {Paprika}, and {Cinnamon} for 1 minute until fragrant.

   ~6 min

4. 4

   Add the {Tomato paste}, {Tomato}, {Lentils}, {Vegetable Stock}, remaining {Salt}, and remaining {Black pepper}. Bring to a boil, then simmer for 18 minutes, stirring once or twice, until the lentils are tender and the mixture is thick, not soupy.

   ~18 min

5. 5

   Scoop a little flesh from the softened {Aubergine} halves, roughly chop it, and fold it into the lentil mixture. Fill the aubergine shells with the mixture, scatter over the {Breadcrumbs}, and bake for 10 minutes until the tops are golden and crisp.

   ~10 min

6. 6

   Scatter over the {Fresh parsley} and serve with the {Lemon} wedges for squeezing over the top.

   ~2 min