Name: Rice & lentil-stuffed aubergines
Total time: 1 h 10 min
Yield: 1
Ingredients: 2 large classic aubergines; 3 cloves of garlic; 1 onion; 1 bunch of fresh dill; olive oil; 2 teaspoons ground cumin; 100 g cooked brown basmati rice; 150 g cooked green lentils; 50 g raisins; 80 g feta cheese; 400 g tin of chopped tomatoes; 1 clove of garlic; 2 tablespoons extra virgin olive oil; 1 tablespoon caster sugar

Rice & lentil-stuffed aubergines

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Total Time:
1 hour 10 minutes

Ingredients:

2 large classic aubergines
3 cloves of garlic
1 onion
1 bunch of fresh dill
2 teaspoons ground cumin
100 g cooked brown basmati rice
150 g cooked green lentils
50 g raisins
80 g feta cheese
400 g tin of chopped tomatoes
1 clove of garlic
2 tablespoons extra virgin olive oil
1 tablespoon caster sugar

Instructions:

Pierce aubergines all over with a fork, halve lengthways, then peel and finely chop garlic and onion. Pick dill. Simmer aubergines in a pan of water until tender. Drain well. Preheat oven to 180ºC/gas 4. Scoop out aubergine flesh, chop, and place in a bowl. Heat oil in a pan, fry garlic and onion until soft. Stir in cumin. Add mixture to aubergine along with rice, lentils, raisins, and half of the dill. Season and stuff aubergine skins. Roast for 25 minutes. Make tomato sauce by simmering all ingredients until thickened. Blend until smooth. Spoon sauce over aubergines, top with crumbled feta and remaining dill. Serve.

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