Lentil Imam Bayildi

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!

Hands-on time 20min. Cooking time about 55min. Serves 2

• 1 large aubergine

• 4tbsp extra virgin olive oil, plus extra to brush

• 1 onion, finely sliced

• 2 garlic cloves, crushed

• ¾tsp ground cinnamon

• 2 very ripe tomatoes (200g), chopped

• 60g red split lentils

• ½ lemon, cut into wedges

• Small handful mint leaves, chopped

• Cooked rice, to serve

1 Preheat oven to 200°C (180°C fan) mark 6. Leaving the stalk on, halve aubergine lengthways and brush cut sides with a little oil. Arrange cut side-up in a roasting tin or baking dish in which it fits snugly. Cook for 25min, or until just soft enough to remove flesh.

2 Meanwhile, 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.

3 Remove 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.

4 Spoon aubergine mixture back into shells, drizzle over 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.

PER SERVING 375cals, 10g protein, 23g fat (3g saturates), 28g carbs (11g total sugars), 9g fibre