Lebanese stuffed aubergines with crumbled feta - Harrison Catering

Ingredients

• 1 red onion, finely chopped
• 300g lamb mince
• 150ml vegetable stock
• 100g green lentils, cooked
• 1 garlic clove, crushed
• 1 tbsp harissa paste
• 1 courgette, diced
• 5 mint leaves, finely sliced
• 1 lemon, zested and juiced
• 1/4 bunch coriander, chopped
• 500ml fresh tomato sauce
• 1 large aubergine, sliced lengthways into 6 pieces
• 150g feta cheese