Stuffed Aubergine Moussaka

• 1 aubergine sliced in half lengthways
• 3 1/2 ounces lean minced lamb or turkey
• 1/2 red onion a small
• 8 cherry tomatoes halved
• 1 tablespoon tomato puree
• 4 1/8 tablespoons green lentils
• parsley Some
• 1 3/4 ounces soft cheese light
• 3 3/8 tablespoons skimmed milk
• 1 small egg
• 1 teaspoon flour
• 1 teaspoon butter
• lemon A bit of

1. 1. Scoop out the aubergine flesh and dice. Put a bit of salt and lemon juice over the two empty halves, turn upside down and set aside.
2. 2. Fry the onion and mince to brown, then add in the diced aubergine, tomatoes, puree and lentils to cook through.
3. 3. Divide the mixture into the two aubergine halves. Bake them at 190 degrees C for 40 minutes, during which you can prepare the sauce.
4. 4. Sauce: gently heat the milk, butter and flour in a pan til it starts to simmer. Take off the heat and slowly beat in the cheese and egg.
5. 5. Add the sauce to the top of your stuffed aubergines once they're cooked through, then return to the oven for another 15 minutes to cook the topping.

aubergine, lean, red onion, tomatoes, tomato puree, green lentils, parsley, soft cheese, milk, egg, flour, butter, lemon a

Taken from www.yummly.com/recipe/Stuffed-Aubergine-Moussaka-1691673 (may not work)