Submitted by Vicky from le Highrise. Personally I try to keep away from aubergines (or eggplant) as I find them highly suspicious, but this actually looks quite good…
1. Wash and oil (oo!) a medium aubergine per person. Insert into the oven on the highest heat it can possibly reach and bake for 1-1/2 hours, or until completely soft (the aubergine, that is).
2. Meanwhile, finely chop a couple of spring onions and some garlic. Fry in some nice olive oil.
3. De-skin a tomato (there’s more than one way, but I like to mark an ‘x’ on the top, put into boiling water and then into cold) and chop. Dice some mushrooms into small pieces. Open and wash a tin of green lentils. Perhaps include some chopped green pepper. Plus fresh coriander.
4. Throw this in the pan with a dollop of tomato puree, add some cumin if you like, and season to taste.
5. Split your cooked aubergine down the middle and scrape out its guts. Add this to your pan, along with the juice of one lime. Cook for a bit, then pour the lot into the aubergine skin.
6. Douse liberally with chili sauce and mange, mange, mange.
