150g FAGE Total
12 (about 400g) baby aubergines, halved lengthways through the stalk
2 tsp olive oil
2 eschallion shallots, finely sliced
1 tsp cumin seed, roughly crushed
2 cloves garlic, crushed
3 medium tomatoes, finely chopped
2 tsp preserved lemon paste
250g pack cooked puy lentils
2 tbsp finely chopped parsley, plus leaves to serve
2 tbsp tahini paste
Juice 1 lemon
- Heat the oven to 190°C / Gas Mark 5. Using a sharp knife cut a crisscross pattern into the aubergine flesh, being careful not to cut through the skin. Put them on a lined baking tray, cut side up and bake for 30 minutes, until soft. Cool for 5 minutes, then carefully scoop out the cooked flesh with a knife and teaspoon, leaving a little attached to the skin. Return the skin shells to the tray and leave the scooped out flesh in a large bowl to cool.
- Meanwhile, heat the oil in a frying pan, add shallots and cumin and fry for 6 minutes until soft. Add garlic, tomatoes and lemon paste and cook for 3-4 minutes until the tomatoes have reduced. Add the lentils and parsley and stir well. Season and spoon the mixture into the scooped out shells. Bake for 5 minutes.
- In a food processor, whizz the scooped out Aubergine flesh with the FAGE Total yoghurt, tahini and lemon juice until smooth. Serve with the baked aubergines and top with extra parsley.