STUFFED AUBERGINES (EGG PLANT)

Preparation Method :

• Pre-heat the Oven at 180°C / 350°F / gas 4.
• Rinse the lentils under cold running water. Drain and place in a saucepan with the water and garlic. Cover and simmer for 30 minutes.
• Cook the aubergine (egg plants) in a saucepan of boiling water for 5 minutes. Drain, then plunge into cold water for 5 minutes. Drain again, then cut the aubergines (egg plants) in half lengthways and scoop out most of the flesh and reserve, leaving a 1 cm ½ inch thick border to form a shell.
• Place the aubergine (egg plant) shells in a shallow greased oven proof dish, brush with a little oil and sprinkle with salt and pepper. Cook in the preheated oven for 10 minutes. Mean while, heat half the remaining oil in a frying pan, add the onions and tomatoes and fry gently for 5 minutes. Chop the reserved aubergine (egg plant) flesh, add to the pan with the spices and cook gently for 5 minutes. Season with salt.
• Stir in the lentils, most of the remaining oil, reserving a little for later, and the mint. Spoon the mixture into the shells. Drizzle with remaining oil and bake for 15 minutes. Serve hot or cold topped with a spoonful of natural yogurt and mint sprigs.