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Mediterranean Vegetarian Stuffed Baked Aubergine

Updated: Mar 12



Vegetarian Stuffed Baked Aubergine
Stuffed Baked Aubergine

This Mediterranean stuffed baked aubergine is a tasty and nutritious vegetarian meal which can be served with a green salad, or steamed vegetables.


Serves 2


INGREDIENTS:

  • 1 large aubergine

  • 180g dry red lentils

  • 500ml water ½ a vegetable stock cube

  • 1 red onion

  • 2 garlic cloves

  • 1 red / yellow pepper

  • 1 tsp coconut or olive oil

  • Salt and pepper

  • 50g spinach

  • 20 black pitted olives

  • 4 tbsp sundried tomato paste

  • Fresh basil to garnish

  • Bag of mixed salad leaves

  • ½ lemon


METHOD:

  • Preheat the oven to 220C

  • Cut the aubergine in half lengthways and scoop out the flesh, leaving a shell approximately ½ cm thick. Set the flesh aside for later.

  • Place the hollowed out aubergine halves face down in a roasting tin and fill the tray with water to 1cm deep. Bake in oven for about 15 mins until it softens

  • Rinse the lentils and place in a saucepan with ½ a vegetable stock cube and 500ml water. Bring to the boil, then reduce the heat and simmer for 15-20 mins or until softened and beginning to break down. Remove from the heat and drain any excess liquid

  • Finely chop the onion and garlic and dice the pepper and scooped out aubergine flesh.

  • Heat the coconut oil in a pan and add the onion and garlic. Season with salt and pepper and cook for 4-5 mins until softened

  • Add the pepper and aubergine flesh and continue to cook until softened. Add the spinach and allow to wilt before adding the drained cooked lentils. Stir well

  • Halve the olives and add alongside the sundried tomato paste

  • Spoon the lentil mixture into the hollowed out aubergine shells and return to the oven for 10-15 mins until nicely roasted

  • Scatter with basil and serve with ½ bag of mixed leaves and a wedge of lemon per person.

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