Stuffed aubergine with lentils

5 from 2 votes

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.

Prep Time5

Cook Time20

Course: Dinner, lunch, Main Course

Cuisine: Moroccan

Keyword: aubergine, lentils, ras el hanout

Servings:

Calories: 250kcal

Author: Tonje

Cost: Cheap

Ingredients

2 aubergines
2 onions
3 garlic cloves
400 g cooked green lentils
1 tsp ras el hanout
1 teaspoon olive oil
salt, pepper
4 teaspoon 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.

Notes

You can cook your own green lentils, or buy the tinned version. If using tinned lentils, make sure to rinse and drain them thoroughly before using them.

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.

Leftovers

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.

Nutrition