Lunchbox: Stuffed Aubergine

More of us are going back to work now so it’s definitely time to start bringing back my lunchbox series! This one is quite a summery one but super filling!

Ingredients

2 x onions, sliced

1 x red onion, sliced

1 x clove garlic, finely chopped

1 x chilli, finely chopped

250g mushrooms, sliced

1 x pack Puy lentils (250g)

2 x aubergine

To serve – natural yogurt, pine nuts, salad leaves, tomatoes, roasted chickpeas

Method

Heat the oven to 180 degrees celsius. Slice the aubergines in half, score each half in a criss cross pattern and drizzle with olive oil. Roast in the oven for 30-40 minutes.

Add a little oil to a frying pan and add the onions and the garlic. Let this get nice and soft.

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Add the chopped chilli along with the mushrooms and salt and pepper until they soften.

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Once soft, add the lentils and stir together.

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Once the aubergines are done, scoop out the flesh and mix it in with the lentil mix. Add a stuffed aubergine on top of some salad leaves. Sprinkle over the aubergine with some pine nuts and a couple of dollops of yogurt.

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Let me know if you give this a try!

Love, A x

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