Roast aubergine with lentils, blue cheese and green salad

Preparation

Crush the garlic cloves. Roughly chop the ripe plum tomatoes. Thinly slice the fennel bulbs. Juice (to taste) the lemons.

Method

1. 1 With a small knife, score a 1cm border inside each aubergine half.
2. 2 Scoop out the flesh with a teaspoon.
3. 3 Roughly chop the flesh and set aside.
4. 4 On a baking tray, drizzle the aubergine shells with the olive oil and season.
5. 5 Roast in the oven for 20 mins or until just soft.
6. 6 Meanwhile, in a bowl mix together the aubergine flesh with the garlic, tomatoes and grains.
7. 7 Season, remembering that the cheese will add salt.
8. 8 Fill the roasted shells with the aubergine filling and dot the cheese on top.
9. 9 Roast in the oven for 6 – 8 mins, or until the cheese starts to melt.
10. 10 Dress the watercress and fennel with a squeeze of lemon juice and cracked black pepper.
11. 11 Serve with the aubergine.