Lentil Stuffed Aubergines with Tahini Sauce

Serves: 4 Cook: 40_mins

Info

Try these aromatic lentil stuffed aubergines with tahini sauce for a quick and easy summery dinner, inspired by the flavours of the Mediterranean.

Ingredients

2 large Aubergines

2½ tablespoons Biona Organic Extra Virgin Olive Oil

3 small Shallots or 1 small Onion, finely chopped

4 Garlic cloves, finely chopped

1 teaspoon ground Cumin

1 teaspoon ground Coriander

1 teaspoon smoked Paprika

½ teaspoon ground Cinnamon

¼ teaspoon ground Cloves

Good pinch of Hot Chilli powder (optional)

½-¾ teaspoon Salt, more to taste

½ a 400 g tin of Biona Organic Whole Plum Tomatoes or 2 ripe tomatoes, peeled and chopped

2 tablespoon Biona Organic Whole Sesame Tahini

400g tin Biona Organic Green Lentils

75 g chopped Walnuts

½-1 teaspoon Biona Organic Date Syrup

2 teaspoon Biona Organic Balsamic Vinegar

1 tablespoon toasted Pine Nuts, to garnish (optional)

Fresh Parsley, to garnish

Method

Halve the aubergines lengthwise and score the flesh in a criss cross pattern, making sure that the incisions go deep into the flesh but don't pierce the skin.
Heat up a griddle pan and brush it with 2 teaspoons of oil. Place the aubergines, cut side down, on the hot griddle and allow them to cook slowly (on low-medium heat) for about 20 minutes before flipping them over and cooking them for another 10 minutes.
Finish the aubergines off in a 200° C (180° fan) oven for another 10-15 minutes – until soft throughout. Alternatively, skip the charring and cook them in a 200° C (180° fan) oven for about 30-40 minutes until soft and cooked through. To do this, oil the baking tray and place the aubergines cut side down.
Heat up the remaining 2 tablespoons of olive oil in a pan.
Fry the shallots until translucent, stirring from time to time.
Add in the garlic and fry it gently until soft, stirring frequently so that it doesn’t burn.
Add all of the dry spices and ½ teaspoon of salt and mix them into the shallot-garlic mixture, stirring frequently.
Add tomatoes and a good splash of water. Cook them for 5-10 minutes until tomatoes break down and create a sauce.
While the sauce is bubbling away, make the tahini sauce by thinning tahini paste with water and seasoning with salt. You can also add a dash of lemon juice if you wish.
Add the tinned lentils, finely chopped walnuts, date syrup and balsamic vinegar.
Cook together for another 5-10 minutes, adding a splash of water if the pan gets dry. Taste and season with more salt if needed.
Season aubergines, top with lentil-walnut mince. Drizzle with tahini sauce and garnish with toasted pine nuts and fresh parsley. Serve and enjoy!