Prep time: 5 minutes
Cooking time: 35 minutes
Total time: 40 minutes
Preheat the oven to 180/350/gas 4.
Slice the aubergines in half vertically, from the core down to the bottom. Criss-cross the flesh of each half with your knife without cutting the skin.
Line a baking tray with baking parchment and place the aubergine halves flesh-side up. Drizzle with rapeseed oil and bake in the oven for 30 minutes.
Meanwhile, prepare the lentils by rinsing them in a sieve under cold water. Place them in a medium sized saucepan and add enough cold water to cover well. Add the chopped peppers and vegetable bouillon and bring to the boil.
Turn down to a simmer and cook for 25 minutes or until they are tender. It’s good to have a bit if firmness (al dente) but they shouldn’t be solid.
Drain and stir through the thyme leaves. Once the aubergines are cooked, carefully scoop out the flesh and mix it through the lentils. Add the thyme. Next, stuff the lentil and pepper mix back into the aubergine halves. You’ll find they will be quite full and you might have excess which are delicious saved for lunch the next day.
Finally, cover with cheese and return to the oven for 5 minutes or until the cheese has melted.
Serve with a salad of green leaves.
Sometimes I find blue cheese a little strong. If you, like me, tend to find it overpowering, try using a softer, lighter cheese instead such as feta, mozzarella or Parmesan. Any old bit will do!”