Spicy curry eggplant

1 Cut each eggplant in half lengthways and scoop out the flesh, leaving a 5mm-thick shell. Take a small slice off the base of each half to ensure it will balance in the dish. Finely chop flesh.

2 Preheat oven to 180°C. Cook lentils in boiling water for 10-12 minutes. Drain. Set aside.

3 Heat a non-stick pan over a medium heat. Add mince and cook until browned. Drain any oil. Add onion and garlic. Cook for 3-4 minutes. Add tomatoes, pastes, lentils and chopped eggplant. Heat for 3-4 minutes. Stir in coriander and sultanas.

4 Place eggplant shells in an ovenproof dish. Spoon mince into shells and fill generously. Pour a little hot water around the base of eggplants. Cook in oven for 30 minutes, or until cooked through and shells are softened. Serve sprinkled with fresh coriander.