Ingredients (serves 3-4 people):
1 table spoon of miso
1 can of lentils
6 pieces of sun dried tomatoes (chopped finely)
1/2 red onion
1 clove of garlic
1/2 can of chopped tomatoes
2 tea spoons of ground cumin
1/3 tea spoon of cayenne pepper
1 table spoon of rapeseed oil
In a bowl, mix miso with a bit of water to create a paste.
Cut the aubergine into (approx 5 mm thick) slices, each aubergine should provide 4 or more slices. With a knife criss cross the flesh of all aubergine slices and rub the miso paste into each slice.
Line a tray with baking parchment and bake the aubergines for approx 25 mins in 180C (fan setting).
In the meantime, dice the onion and garlic and fry in 1 table spoon of rapeseed oil until golden. Grate the courgette (use the big grater holes) and add to the onion and garlic. Add the spices plus sun dried tomatoes and keep mixing on a low heat setting. Drain the lentils and add to the mix, add the tomatoes and leave on a very low heat for another 10 mins.
Once the aubergine is ready top it up with lentil – courgette mix, spice with black pepper and enjoy :). You wont need to add any salt as the miso is quite salty.