Berenjena rellena de lentejas

Ingredientes

• 2 aubergines
• 2 onions
• 3 garlic cloves
• 400 g cooked green lentils
• 1 tsp ras el hanout
• 1 tsp olive oil
• salt, pepper
• 4 tsp tahini (optional garnish)
• 50 g pomegranate seeds (optional garnish)

Preparación

1. 1

   Preheat the oven to 210°C / 200°C fan oven / 410°F. Cut the aubergines in half lengthwise and leave the stem intact. Use a knife to slice the aubergine meat into little squares, and be careful not to pierce through the skin. Use a spoon to spoon out the aubergine flesh, and put it to the side. Add the aubergines to a baking tray, and rub them with some olive oil and salt, then bake them for 15-20 minutes, or until the aubergines are golden and soft.

2. 2

   Meanwhile, finely dice the onion, garlic and the pieces of aubergine that you scraped out earlier. Saute them in a pan until they are soft, about 5-7 minutes. Then, add cooked lentils and ras el hanout. Add salt and pepper to taste, and let the mixture rest while you wait for the aubergines to finish roasting.

3. 3

   Remove the aubergines from the oven and divide the filling between the skins. Stuffed aubergine with lentils is perfect served with a drizzle of tahini, and garnished with fresh pomegranate seeds for a pop of colour and crunch.