Chickpea And Lentil Stuffed Aubergines

Ingredients

• 4 largeaubergines
• 30 ml (2 Tbsp)olive oil
• 1 largered onion, finely chopped
• 3 clovesgarlic, crushed
• 2.5 ml (1/2 tsp)ground coriander
• 2.5 ml (1/2 tsp)ground cumin
• 1.25 ml (1/4 tsp)smoked paprika
• 400 g tinchopped tomatoes
• 30 ml (2 Tbsp)harissa paste
• 400 g tin (14 oz), rinsed and drainedchickpeas
• 250 g (9 oz)cooked Puy lentils
• A few sprigsfresh thyme, leaves only
• 150 g (5 oz)feta cheese
• 120 ml (1/2 cup)plain yoghurt
• Juice of 1/2lemon
• 22.5 ml (1 1/2 Tbsp)tahini
• 7.5 ml (1/2 Tbsp)extra virgin olive oil

Instructions

1. 1

   Roast the aubergines

   Heat the oven to 200°C (400°F/gas mark 6). Halve the aubergines lengthways and score the flesh in a criss-cross pattern, taking care not to cut through the skin. Set them cut-side up in a large roasting tray, brush with 15 ml (1 Tbsp) of the olive oil and add a little salt. Roast for 30–40 minutes, until the flesh is soft.

2. 2

   Soften the onion

   While the aubergines roast, warm the remaining 15 ml (1 Tbsp) olive oil in a medium saucepan over a low heat. Add the red onion and cook gently for about 10 minutes, until softened. Stir in the garlic, cumin, coriander and paprika, and cook for a further minute.

3. 3

   Simmer the filling

   Add the chopped tomatoes, harissa, and some salt and pepper. Simmer for about 10 minutes, until the mixture has reduced. Stir in the chickpeas, lentils and thyme, then simmer for a couple of minutes.

4. 4

   Fill and bake

   Take the aubergines out of the oven and carefully scoop some flesh from each half, keeping the skins intact. Roughly chop the flesh and stir it into the filling. Check the seasoning, spoon the mixture into the aubergine halves and scatter over the feta. Return them to the oven for 10 minutes, until the cheese is lightly browned.

5. 5

   Mix the sauce

   While the aubergines finish baking, combine the yoghurt, lemon juice, tahini and extra virgin olive oil in a bowl with a generous pinch of salt. Serve the stuffed aubergines with the sauce and a crisp salad.

What are stuffed aubergines?

Stuffed aubergines are a familiar style of Mediterranean home cooking: the vegetable is roasted or baked, then filled with a savoury mixture. This version pairs chickpeas and Puy lentils with tomato, harissa and warm spices for a hearty meat-free meal.

Roasting the aubergines before filling them softens the flesh and makes it easy to scoop out, while leaving the skins sturdy enough to hold the filling. Feta adds a salty finish, and the lemon-tahini yoghurt brings a cool, tangy contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 25g protein, 67g carbs, 29g fat.

The chickpeas and lentils provide most of the carbohydrates and a substantial share of the protein; feta and yoghurt add more protein. Olive oil, tahini and feta contribute much of the fat, while the aubergines and legumes provide fibre. Serve with a crisp salad to add freshness and balance the rich filling.

Getting the aubergines ready

Score the flesh in a criss-cross pattern without piercing the skin. This helps the aubergines soften evenly and makes it easier to scoop out some of the cooked centre later.

Roast them cut-side up until the flesh is soft. The exact time can vary with their size, so use tenderness rather than the clock alone as your cue.

Building flavour in the filling

Onion first: cook it slowly over a low heat until softened, rather than rushing it. Adding the garlic and spices afterwards gives them a brief chance to release their aroma without letting the garlic burn.

Tomatoes and harissa: simmer these until the mixture has reduced, so the filling is thick enough to sit in the aubergine halves. Chickpeas and cooked lentils go in near the end because they only need a short time to warm through.

Choosing the legumes

Cooked Puy lentils are convenient here and keep their shape when stirred into the tomato mixture. If using a packet, add the lentils as directed in the recipe; they do not need a long simmer.

Rinse and drain the tinned chickpeas before adding them. This removes the canning liquid and helps the filling stay thick rather than watery.

Filling and finishing

Scoop out only some of the aubergine flesh, leaving enough behind to support the skin. Chop the scooped flesh and fold it into the filling so it becomes part of the mixture rather than going to waste.

The final 10 minutes in the oven warms the filled aubergines and lightly browns the feta. The filling is already cooked, so look for hot centres and a little colour on the cheese rather than waiting for it to melt completely.

Serving ideas

Serve the aubergines with the lemon-tahini yoghurt and a crisp salad, as suggested in the method. A sharp, crunchy side gives a fresh counterpoint to the soft aubergine and rich filling.

For a more substantial meal, offer flatbread or another simple bread alongside. Keep the sauce separate until serving so everyone can add as much as they like.

Recipe notes & tips

• Choose a roasting tray large enough to hold the aubergine halves cut-side up without crowding.
• Keep the aubergine skins intact when scoring and scooping so they can hold the filling.
• Let the tomato mixture reduce before adding the legumes to avoid a runny filling.
• Taste the filling before stuffing the aubergines and adjust its seasoning then.
• Make the yoghurt sauce while the filled aubergines have their final bake.

Variations

• Adjust the heat: use less harissa for a milder filling or add more for extra spice.
• Change the herbs: swap the thyme for chopped parsley stirred through the filling.
• Use another lentil: cooked green lentils can stand in for Puy lentils.
• Try a different topping: crumble over a little less feta or leave it out for a dairy-free version.
• Add a crunchy finish: scatter toasted seeds over the aubergines just before serving.

Common mistakes to avoid

• Cutting through the skin: the halves may lose their shape, so score only the flesh.
• Undercooking the aubergines: they will be difficult to scoop and less tender, so roast until soft.
• Rushing the onion: it may stay sharp rather than sweet, so give it about 10 minutes over low heat.
• Leaving the filling watery: it can spill from the aubergines, so simmer the tomato mixture until reduced.
• Scooping out too much flesh: the skins may collapse, so leave a sturdy layer around the edges.

How to store

Refrigerate leftover stuffed aubergines in a covered container and eat within 3 days. Reheat in the oven until piping hot; store the yoghurt sauce separately and stir it before serving.

Frequently asked questions