Baked aubergine with garlic & chipotle lentils

A healthy lunch or dinner with smokey, garlic chipotle lentils with a good dollop of greek yoghurt and fresh coriander.

SERVES: 1 | PREP & COOK: 55 Mins

Ingredients

• 1 tsp chipotle paste

• 20g butter

• Handful of fresh coriander

• 100g cooked puy lentils

• 1 aubergine

• 2 tbsp Greek yoghurt

• Sea salt for seasoning

• 1 small garlic clove, diced

• 1 tsp olive oil

Method

1. Pre heat the oven to 200°c.

2. Piece the aubergine all over with a knife, then rub with 1 tsp of olive oil and place in the oven for 45 minutes.

3. 10 minutes before the aubergine is cooked, melt the butter in a small sauce pan over a medium heat.

4. Add the garlic, chipotle paste and lentils to the butter, stir and cook for 3- 4 minutes or until warm through.

5. Remove the aubergine from the oven and slice in half, lengthways.

6. Slice the insides of the aubergine and season with salt.

7. Top each half of the aubergine with the lentil mixture then dollop the Greek yoghurt on top with a scattering of coriander.

This may take a little while to cook but active cooking time is really low so sets this up as a really easy, speedy lunch when you’re busy.