Stuffed aubergine with lentils

Roasted aubergines are stuffed with Moroccan spiced lentils, and topped with creamy tahini for a easy, delicious and protein rich vegan dinner. Stuffed aubergine with lentils is a filling and lean main course that can be served as a weeknight dinner or on special occasions.

📝 Ingredients

• 2 aubergines
• 2 onions
• 3 garlic cloves
• 400 g cooked green lentils
• 1 tsp ras el hanout
• 1 tsp olive oil
• salt, pepper
• 4 tsp tahini (optional garnish)
• 50 g pomegranate seeds (optional garnish)

👨‍🍳 Instructions

1. 1Preheat the oven to 210°C / 200°C fan oven / 410°F. Cut the aubergines in half lengthwise and leave the stem intact. Use a knife to slice the aubergine meat into little squares, and be careful not to pierce through the skin. Use a spoon to spoon out the aubergine flesh, and put it to the side. Add the aubergines to a baking tray, and rub them with some olive oil and salt, then bake them for 15-20 minutes, or until the aubergines are golden and soft.
2. 2Meanwhile, finely dice the onion, garlic and the pieces of aubergine that you scraped out earlier. Saute them in a pan until they are soft, about 5-7 minutes. Then, add cooked lentils and ras el hanout. Add salt and pepper to taste, and let the mixture rest while you wait for the aubergines to finish roasting.
3. 3Remove the aubergines from the oven and divide the filling between the skins. Stuffed aubergine with lentils is perfect served with a drizzle of tahini, and garnished with fresh pomegranate seeds for a pop of colour and crunch.