Stuffed aubergine with lentils

Ingredients

• 2aubergines
• 2onions
• 3garlic cloves
• 400 gcooked green lentils
• 1 tspras el hanout
• 1 tspolive oil
• to tastesalt and pepper
• 4 tsptahini (optional garnish)
• 50 gpomegranate seeds (optional garnish)

Instructions

1. 1

   Roast the aubergines

   Heat the oven to 210°C, or 200°C fan. Halve the aubergines lengthways, leaving the stems intact. Score the flesh into small squares without cutting through the skins, then scoop out the flesh and set it aside. Put the aubergine halves on a baking tray, rub with olive oil and salt, and roast for 15–20 minutes, until golden and soft.

2. 2

   Cook the filling

   Finely dice the onions, garlic and reserved aubergine flesh. Sauté them in a pan for about 5–7 minutes, until soft. Stir in the cooked lentils and ras el hanout, season with salt and pepper to taste, and leave the mixture while the aubergines finish roasting.

3. 3

   Fill and garnish

   Take the aubergines out of the oven and divide the lentil mixture between the skins. Serve with a drizzle of tahini and, if using, pomegranate seeds.

What is stuffed aubergine with lentils?

This dish pairs roasted aubergine shells with a filling of lentils, onion, garlic and ras el hanout, a North African spice blend. Its Moroccan-inspired flavours come together in a simple, plant-based main.

Roasting the aubergine halves while the filling cooks makes good use of the scooped-out flesh and keeps the method efficient. Tahini brings a creamy finish, while pomegranate seeds add a bright, tart contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 13g protein, 43g carbs, 5g fat.

The lentils and pomegranate seeds provide most of the carbohydrates, while the lentils also contribute protein. Olive oil and tahini supply much of the fat; serve the aubergine with a generous portion of salad or other vegetables to round out the plate.

Choosing the ingredients

Aubergines: Choose firm ones that can hold their shape when halved and filled. Score the flesh carefully so it cooks evenly without piercing the skin.

Lentils: Cooked green lentils are ready to stir into the softened vegetables, making this a quick assembly. Drain them well if they have been stored in liquid.

Ras el hanout: This blend seasons the filling with warm, aromatic flavour. Stir it in with the lentils so it coats the mixture.

Getting the aubergine tender

Score the flesh into small squares, stopping before the knife reaches the skin. This makes it easier to scoop out the flesh and leaves a sturdy shell for the filling.

Rub the cut sides with oil and salt before roasting at 210°C, or 200°C fan. They are ready when golden and soft, which should take 15–20 minutes.

Building the filling

Soft vegetables: Cook the onion, garlic and reserved aubergine flesh for about 5–7 minutes. They should be softened before the lentils go in.

Seasoning: Add the lentils and ras el hanout, then season with salt and pepper to taste. The mixture can rest while the aubergines finish roasting, so there is no need to rush the filling.

Serving and finishing

Spoon the filling into the roasted aubergine skins, dividing it evenly between the halves. A drizzle of tahini gives the top a creamy, savoury finish.

Pomegranate seeds are optional, but their colour and crunch contrast nicely with the soft lentils and aubergine. Serve the stuffed halves as the main course, with a simple salad or grains if you would like to make the meal more substantial.

Fitting the cooking into 25 minutes

The aubergines roast for 15–20 minutes while the filling is prepared on the hob. Dicing the onion, garlic and scooped-out flesh while the oven heats helps keep the stages moving.

The stated total time is 25 minutes, so have the lentils and seasonings ready to add as soon as the vegetables are soft.

Recipe notes & tips

• Keep the aubergine stems attached to help the halves hold their shape.
• Score the flesh lightly, taking care not to cut through the skin.
• Save all the scooped-out flesh for the lentil filling.
• Taste the filling after adding the lentils, then adjust the salt and pepper.
• Add the tahini just before serving so its creamy finish stays distinct.

Variations

• Add lemon: Finish the filling with a little lemon juice for a brighter flavour.
• Use another lentil: Cooked brown lentils can stand in for green lentils.
• Add herbs: Scatter chopped fresh coriander or parsley over the finished aubergines.
• Make it nuttier: Sprinkle toasted sesame seeds over the tahini.
• Leave off the fruit: Omit the pomegranate seeds if you prefer a simpler garnish.

Common mistakes to avoid

• Cutting through the skin: Score only the flesh so the aubergine halves can hold the filling.
• Undercooking the aubergine: Roast until golden and soft before stuffing.
• Skipping the reserved flesh: Dice and cook it with the onion and garlic to use the whole aubergine.
• Adding lentils too early: Let the onion, garlic and aubergine soften for 5–7 minutes first.
• Over-seasoning at the start: Add salt and pepper to taste, then check the filling before stuffing.

How to store

Store leftovers in a covered container in the fridge for up to 3 days. Reheat until piping hot in an oven or microwave; add the tahini and pomegranate after reheating.

Frequently asked questions