VEGETARIAN MAIN

Lentil and Sage Stuffed Aubergine

74p PER PORTION*

The sage and onion stuffing echoes the flavours of the pork, meaning your veggie guests won’t feel like they’re missing out.

Hands-on time 20min. Cooking time about 45min. Serves 2

1 large aubergine 1tbsp vegetable oil 1 onion, finely chopped 2 garlic cloves, crushed 2 large tomatoes, roughly chopped 2tsp dried sage 100g (3½oz) tinned green lentils, drained and rinsed 25g (1oz) fresh white breadcrumbs

1 Preheat oven to 220°C (200°C fan) mark 7. Halve aubergine lengthways, score flesh in a criss-cross pattern with a small knife, taking care not to cut through the skin, and brush cut sides with a little of the oil. Arrange cut-side up in a small roasting tin, cover with foil and cook for 20min or until the flesh has started to soften.

2 Meanwhile, heat ½tbsp oil in a pan over medium heat and cook onion for 5min, until slightly softened. Add garlic and cook for 2min. Stir in tomatoes, sage and plenty of seasoning. Cook for 5min, until tomatoes have softened.

3 With a spoon, carefully scoop out flesh from aubergine (taking care not to tear the skin); roughly chop. Stir into tomato mixture together with lentils and spoon back into empty aubergine skins.

4 Top with breadcrumbs and plenty of seasoning. Drizzle over remaining oil and return to oven for 25min, or until the breadcrumbs are golden.

GET AHEAD Prepare to end of step 3 up to 3hr ahead. Cover and chill. Complete recipe to serve. PER SERVING 204cals, 7g protein, 7g fat (1g saturates), 24g carbs (11g total sugars), 10g fibre