Lentil Stuffed Eggplants

A speedy mixture for stuffing eggplants using ready to serve canned lentils. Other vegetables can be stuffed with this mixture in the same way.
(4 small servings)

2 eggplants, medium
1 tin (415g) savoury lentils in gravy
1 tsp Asian chilli sauce
¼ cup finely grated Parmesan
½ cup almonds, finely chopped
a little salt and pepper to taste

Preheat oven to 180?C, middle shelf.
Cut eggplants in half and place in microwave proof dish with a little water.
Cover and microwave on high for 5 minutes.
Allow to cool slightly before cutting around edges and scooping out pulp.
Chop pulp well and mix with remaining ingredients.
Pile mixture back into eggplant skins.
If preferred add a little more grated cheese on top.
Bake for 20-30 minutes.

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