Aubergines stuffed with lentils, tomato and mint

Ingredients

For 1 serving

• Eggplant300 g
• Cooked lentils150 g
• Brown rice40 g
• Chopped tomatoes120 g
• Onion30 g
• Mint4 g
• Pine nuts8 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: nuts,

In season: July – September

Method

1. Bring a small pan of water to the boil, salt it and cook the rinsed brown rice for 35 minutes, until tender; drain.
2. Meanwhile heat the oven to 200 °C (conventional). Wash the aubergines, halve them lengthways, score the flesh in a criss-cross without piercing the skin, salt and lay them cut side up on a tray; bake for 20 minutes, until the flesh is soft.
3. Scoop them out with a spoon, leaving a shell about half a centimetre thick, and chop the flesh. Peel and chop the onion; rinse the cooked lentils.
4. In a frying pan heat the oil over a medium heat and fry the onion for 3 minutes, until translucent; add the aubergine flesh and cook for 3 minutes, then add the chopped tomatoes, lentils and rice and cook for 5 minutes, until the filling is dry and full of flavour. Season with salt and black pepper.
5. Fill the aubergine shells, scatter over the pine nuts and bake for another 15 minutes, until the pine nuts are golden.
6. Serve finished with torn fresh mint leaves.