I love how such simple ingredients can turn into something so special. These Tomato and Lentil Stuffed Aubergines are filled with tasty spiced lentils topped with fresh juicy cherry tomatoes and creamy feta bringing a great summer flavour. They take a little time to make but are well worth the wait so why not try them this weekend?

INGREDIENTS

2 Aubergines

1 Brown Onion

1 Tin Green Lentils

1 Teaspoon Minced Smoked Garlic

1 Teaspoon Mixed Herbs

1 Teaspoon Paprika

1 Teaspoon Coriander

Cherry Tomatoes

Violife Greek White Block (or Feta)

METHOD

Preheat your oven to 150°C.

Cut your aubergines in half and place in an oven dish. Cover with oil and put in the oven for an hour and a half.

About an hour later finely dice the brown onion and add to a pan with some oil, a can of drained green lentils, a teaspoon of minced smoked garlic, paprika, mixed herbs and coriander.

Put the pan over a medium heat, mix everything together and leave the onions to soften.

In the meantime slice the cherry tomatoes in half and 100g the Violife greek white block or feta.

Once the aubergines are cooked take them out of the oven score the flesh slightly with a fork.

Then top with the lentil mixture. Add the Violife greek white block or feta and tomatoes over the lentils and put back in the oven for 20 minutes.

Serve hot.

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