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Lentil Stuffed Aubergine

Makes 4 halves - serving 2 or 4


2 aubergines

250g cooked puy lentils

1/2 red onion

1 clove garlic

1 tbsp tomato puree

2 tbsp chopped sundried tomatoes

1 tsp lemon juice

2 tsp sweet smoked paprika

1 tsp ground coriander


  1. Pre-heat the oven to 200 degrees Celcius.

  2. Cut the aubergines in half length-ways, and score the open sides diagonally. Place skin up on a roasting tray and cook in the oven for 40 minutes.

  3. Finely chop the onion and garlic and add to a bowl along with the remaining ingredients. Season to taste with salt and pepper.

  4. When the aubergines have had 40 minutes, turn them skin side down, and gently press down on the flesh to create a slight bowl shape. Spoon in the lentil mixture on top of the aubergine flesh. Cover the aubergines with foil and place back in the oven for a further 20 minutes.

  5. Serve with roasted new potatoes and greens.


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