Butternut Squash and Lentil Stuffed Aubergines

Ingredients

• 2 large aubergines
• 400 g butternut squash
• 150 g red lentils
• 400 g tinned chopped tomatoes
• 1 onion
• 3 garlic clove
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 3 tbsp olive oil
• 200 ml vegetable stock

Method

1. 1

   Preheat the oven to 200°C (fan 180°C). Halve the aubergines lengthways, score the flesh in a diamond pattern, brush with 2 tbsp olive oil and roast cut-side down for 20 minutes.

2. 2

   Meanwhile, dice the onion and squash into small cubes. Fry the onion in the remaining oil over a medium heat for 5 minutes, then add the garlic, cumin and paprika and cook for 1 minute.

3. 3

   Add the squash, lentils, tinned tomatoes and stock. Simmer for 15 minutes, stirring occasionally, until the lentils and squash are tender. Season well.

4. 4

   Scoop most of the flesh from the roasted aubergines, chop it roughly and stir it into the lentil mixture.

5. 5

   Place the aubergine shells in a baking dish and fill generously with the lentil mixture. Return to the oven for 15 minutes until piping hot and slightly caramelised on top.

6. 6

   Serve with flatbreads or rice and a dollop of dairy-free yoghurt if liked.