Stuffed Aubergine

Ingredients:
2 big aubergines
100 gm puy lentils, soaked overnight
1 medium red onion chopped
1 big red pepper chopped into small pieces
150 gm chestnut mushrooms chopped
200 gm chopped tomatoes
2 tbsp olive oil
1 teaspoon chopped herbs
salt and black pepper to taste

Boil the lentils for about 30 minutes or until they are cooked. Meanwhile cut the aubergines in half and scoop out the insides. Sprinkle salt both on the inside as well as the flesh of the aubergine.Leave it for about a half hour.

Pre-heat the oven to about 160c. Heat oil in a pan.Add the onion and cook till they are translucent. Add the aubergine core, chopped pepper and the mushrooms. Cook for about 6-7 minutes.Season with salt and pepper. Then add the chopped tomatoes and cook for another 5 minutes.Then add the lentils and cook for another 2 minutes. Add the chopped herbs and remove from heat.

Put the aubergine shells in the oven for about 5 minutes. then take them out and fill them with the lentil mix. and put them back in the oven for about 45-50 minutes. You have to ensure that the aubergine is very well cooked.Remove from heat and serve with boiled new potatoes.