Hot Stuff! Cypriot Stuffed Aubergines and Minty Cumin Yoghurt

• STUFFED AUBERGINES
• aubergines, leaf ends trimmed↗3
• puy lentils↗200 g
• water↗750 ml
• garlic cloves, peeled and crushed, to taste↗2 -4
• olive oil, to taste↗1 -2 tablespoon
• onions, finely chopped↗2
• large ripe tomatoes, finely chopped or 400 g canned tomatoes↗4
• tomato puree↗1 tablespoon
• cayenne pepper, to taste↗1 -2 teaspoon
• ground cumin↗2 teaspoons
• ground cinnamon↗1 teaspoon
• chili powder↗1 teaspoon
• salt↗
• ground black pepper↗
• YOGHURT↗
• ml natural Greek yogurt↗500
• tablespoons mint, chopped↗2
• teaspoons ground cumin↗2
• GARNISH
• mint sprig↗

Step-by-step instructions

1. 1

   Pre-heat oven to 250C/495F/Gas 9.

2. 2

   Grease a large oven to table dish - or a roasting dish with a little of the olive oil.

3. 3

   Rinse the lentils under cold running water. Drain and place in a saucepan with the water and garlic. Cover and simmer for 30 minutes. The consistency should be thick because this will be stuffed in the aubergines.

4. 4

   Cut the aubergines in half lengthways & bake them in the pre-heated oven for about 20 - 30 minutes. Leave them to cool and scoop out most of the flesh and keep it aside for stuffing, leaving an inch thick border to form a shell.

5. 5

   Whilst the aubergines are cooking, heat the olive oil in a frying pan, add the onions, tomatoes and fry gently for 5 minutes. Chop the scooped aubergine flesh and add to the pan with spices. Cook gently for another 5 minutes. Now add the lentils, tomato puree,all the spices & salt and pepper to taste.

6. 6

   Spoon the mixture into the shells. Bake for 15 to 20 minutes.

7. 7

   Make the minted cumin yoghurt whilst the aubergines are baking; add the cumin and mint to the yoghurt & mix well. Put it into an attractive dish and garnish with a sprig of fresh mint.

8. 8

   Serve the aubergines hot or cold, topped with the minted cumin yoghurt and an extra sprinkling of cayenne pepper if you need an extra "kick"!