Directions

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.