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Submitted by caravanny 11 June 2009

Pile the mixture into 12 shell spinkle coriander and serve. I often dice the whole aubergine add an extra tablespoon of tomato puree and make as above. Youghurt can be added to top of mixture.



1 small aubegine cut in half lengthways,1/2 onion med,1 garlic clove crushed,2 tblsp red lentils,1/2 pint veg stock or chicken depends if it is for vegetarian,1 tblsp tomato puree,1 tblsp curry powder,1 tomato skinned and chopped,2 tblsp coriander chopped Inc stalks,salt & pepper,1 tblsp olive oil not extra,,


Scoop out the flesh of one half of aubergine and chop relatively small 1cm along with other half.
Put 1/2 shell to one side.
Add oil to pan and brown onion, aubergine and garlic, turning regularily.
Put lentils, stock, tomato puree and curry powder in pan, bring to boil and simmer for about 20 minutes until lentils soft and nearly all stock absorbed.
Add the aubergine mixture to the lentils check seasoning.
Grill shell of 1/2 of aubergine until lightly browned and softtish.
Add coriander to mixture. (reseve a little for top of mixture)

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