Aubergines stuffed with red chilli pesto & lentils 

1. Preheat the oven to 200ºC, gas mark 6. Leaving a 1cm border, use a sharp knife to score around the edge of the aubergine halves, taking care not to cut all the way through. Scoop out the insides with a spoon and set aside. Brush the insides of the aubergine skins with 1 tbsp oil, season and arrange cut-side up in a roasting tin. Roast for 20 minutes.

2. Meanwhile, heat the remaining ½ tbsp oil in a frying pan over a medium heat. Roughly chop the scooped-out insides of the aubergine. Add to the pan with the onion. Fry for 10-12 minutes until starting to turn golden, then add the garlic and fry for 2 more minutes.

3. Stir the lentils and pesto into the onion mixture, and cook until heated through, then stir through the mint. Pile into the aubergine shells, top with the feta and roast for a final 6-8 minutes. Serve with a green salad, if liked.

Cook’s tip The red chilli pesto has a little kick of heat to it, so use fresh green pesto for a milder option. For a vegan version, use vegan tomato or basil pesto and top with flaked almonds instead of cheese. We also sell varieties of dried or canned lentils, so you could use these instead of the Puy variety. Just drain well and use as above.