Begin by preparing your aubergine. To do this, slice each aubergine in half lengthways and score with a knife.
Sprinkle with salt and leave to rest for around half an hour. This will get rid of some of the extra liquid from the aubergines.* Once ready squeeze lightly to get rid of excess water and blot with a paper towel.
Lightly brush with olive oil and place on a baking tray, flesh-side down, for 30-40 minutes- till the flesh is starting to brown and wrinkle.
Prepare your sweet potato by peeling and chopping it. Place in a large pan with boiling water and simmer till tender.
Meanwhile, prepare the vegetables by finely slicing the leek and celery and peeling and chopping the carrot.
Heat up a tablespoon of the oil in a large frying pan and gently fry the vegetables for 5-10 minutes, till beginning to soften.
Add the lentils, stock and peas to the pan and bring to a boil, stirring regularly.
season and add the tomato puree, then stir to thoroughly mix. I like to add a dash of cayenne pepper for a bit of heat - but this is optional.
Reduce to a simmer for around 15 minutes, till the lentils are cooked and the majority of the liquid has been soaked up.
When the potatoes are ready, season, add a dollop of your favourite plant-based butter and mash till smooth and creamy. **
When the aubergines have cooked, remove them from the oven, scoop out some of their flesh and add it to the vegetable mixture.
Spoon some filling into each aubergine half and top with potato and dairy-free cheese. Feel free to mix up which do and don't have a potato topping.
Place back in the oven for 15-20 minutes, optionally you can grill them at the end for a couple of minutes, to brown the cheese.
When serving, top with some optional parsley and lemon wedges. The lemon juice perfectly cut the sweetness of the sweet potato and is divine with aubergine.