Lentil & rice-stuffed aubergines

1. Preheat the oven to 200ºC, gas mark 6, and put a medium pan of water on to boil. Halve the aubergines lengthways, then use a sharp knife to carefully carve out the insides without piercing the skin. Spoon out most of the flesh and set aside. Drizzle the insides of the skins with 1 tbsp oil and season. Roast for 18-22 minutes, until golden and soft. Meanwhile, cook the rice in the boiling water according to pack instructions.

2. While the aubergine skins and rice are cooking, heat the remaining 2 tbsp oil in a pan, add the onions and fry for 12 minutes over a medium-low heat, stirring occasionally, until caramelised. Finely chop the aubergine flesh and add to the pan; cook for 3 minutes to soften. Add the spices and stir-fry for 1 minute then mix in the drained rice, lentils, barberries and most of the parsley and dill; season.

3. To serve, divide the rice mixture between the aubergine skins, top with a spoonful of Oatgurt and scatter over the remaining parsley and dill.