A protein-boosted version of this veggie Ottoman classic. The olive oil is integral to the dish, and legend has it that so much was used in the original that the Imam (priest) wept, whether due to its cost or delicious richness is a matter of much debate!
Step 1Preheat oven to 200°C (180°C fan) mark 6. Leaving the stalk on, halve aubergine lengthways and brush cut side with a little oil. Arrange cut side-up in a roasting tin or baking dish in which they fit snugly. Cook for 25min, or until just soft enough to remove flesh.
Step 2Meanwhile, heat 1tbsp oil in a medium pan over medium heat and fry onion for 8-10min, until softened and golden. Add garlic and cinnamon and fry for 1min, then stir in tomatoes and cook for a further min. Remove from heat.
Step 3Remove aubergines from oven and carefully scoop out most of the flesh with a spoon, being careful not to tear the skin. Return empty aubergine shells to the roasting tin/dish. Roughly chop aubergine flesh and add to the pan, along with the lentils and 200ml water. Bubble for 10min, stirring occasionally, until lentils are just tender and mixture has reduced. Season generously.
Step 4Spoon aubergine mixture back into shells, drizzle with remaining oil and cook in the oven for 20min, basting with the oil in the tin/dish halfway through cooking. Squeeze over a little lemon juice, sprinkle over mint and serve hot or warm, with cooked rice.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
