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.
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The best stuffed aubergine ingredients
A dish is only as good as the ingredients you use. Here’s all you need for perfect stuffed aubergines:
Aubergines: We cut them in half and use them as vessels for the best filling ever. Make sure it’s ripe, and estimate half of an aubergine per person.
Lentils: Cooked green lentils are our protein of choice in this dish. You can either cook your own lentils, or use a tinned version. If you purchase tinned lentils, make sure to thoroughly rinse and drain them before adding to the dish.
Red onion and garlic: Because we love flavour.
Ras el hanout: This Moroccan spice blend is truly the highlight of this dish. It tastes amazing and I wouldn’t dream to replace it, but if you don’t have it available, you can use any other seasoning that you like.
How to make stuffed aubergine with lentils
Preheat 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.
Meanwhile, 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.
Remove 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.
What to serve with stuffed aubergines
This is an incredibly satiating, filling vegetarian main course that deserves to be served with fantastic side dishes. My stuffed aubergines with lentils are served with a creamy dip like hummus or tzatziki, a simple veg dish like roasted green beans and refreshing tomato and cucumber salad.
Moroccan seasoning
I have completely fallen in love with ras el hanout. It’s a seasoning blend that’s incredibly popular in North African cooking, and it can contain up to 15 different spices. You can find ras el hanout in well stocked supermarkets, or buy it online. Sometimes it is also sold as Moroccan seasoning.
Can you freeze leftover stuffed aubergine?
You can technically freeze and reheat stuffed aubergines if you have leftovers. However, I find that these taste way better when they are fresh, and I would recommend serving them immediately. If you choose to freeze them, they can be frozen for up to 3 months. Thaw them in the fridge overnight, and reheat in the oven until it’s piping hot. Drizzle tahini and pomegranate seeds on top right before serving.
You can also store leftovers in the fridge for up to 3 days. Make sure to store them with the right side up to prevent your filling from getting everywhere.
More vegetarian main dishes you will love
- Teriyaki tofu bowls
- Mushroom and lentil bolognese
- Chickpea and halloumi curry
- Pasta with roasted tomatoes, feta and basil
Stuffed aubergine with lentils
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
- Preheat 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.
- Meanwhile, 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.
- Remove 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.
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