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Aubergines make a satisfying meal and have an unusual texture which is very different to other vegetables.
Scientifically the aubergine is a fruit — it is, in fact, a berry.
In the kitchen they are most commonly cooked as fritters, stews such as the classic Greek moussaka or, as in this recipe, stuffed.
- To serve six, or three really greedy people:
- 3 large aubergines, cut in half lengthways, flesh scooped out to leave a shell
- 150g/scant 5oz brown lentils
- About 10 or 12 good sprigs parsley, finely chopped
- Tsp fresh thyme, or ½tsp dried
- 2 or more (to taste) cloves garlic, crushed or grated
- 1 egg, beaten
- Olive, sunflower or rapeseed oil
Boil the lentils until soft. This will take between 20 minutes and twice that length, depending on just what kind of lentils you are using.
When they are cooked, mix with the parsley, thyme, garlic, salt and pepper, then with the egg.
Chop the scooped-out aubergine into small pieces and fry them gently in the oil until they are soft but not browned.
Mix the flesh into the other stuffing ingredients.
Fill the aubergine shells with the mixture, piling it on top if needs be.
Any leftovers should be kept and served alongside the aubergines.
These are good with rice and a spicy tomato sauce.
