Lentil Walnut Stuffed Aubergine

• 120 g aubergine, 2 cm dice
• 50 g walnuts, roughly chopped
• 50 g cooked green lentils
• 1 tbsp fresh lemon, zest and juice
• 1 tbsp plain Greek yogurt
• 1 cloves garlic cloves, finely chopped

Directions

1. 1Prepare Lentil Walnut Stuffed Aubergine by measuring aubergine, 2 cm dice, walnuts, roughly chopped and cooked green lentils before starting; cut ingredients as specified.
2. 2Prepare and combine the measured ingredients as listed; spread them in one even layer so they cook at the same rate.
3. 3Bake at 200°C (180°C fan) for 20 minutes, turning the tray halfway, until golden and cooked through. Poultry must reach 74°C; fish should reach 63°C and flake easily.
4. 4Rest for 5 minutes, add the fresh finishing ingredients and divide into the stated number of servings.