Baked aubergine with tomato and lentil stuffing

Baked aubergine with tomato and lentil stuffing

By
From
The Medicinal Chef
Serves
2
Photographer
Martin Poole

Comforting, filling and flavoursome, with a lovely Mediterranean vibe going on.

Ingredients

Quantity Ingredient
1 large aubergine
180g red lentils
olive oil, for cooking
1/2 red onion, finely chopped
2 garlic cloves, finely chopped
1 red pepper, cut into 1 cm dice
3 tablespoons sundried tomato paste
1 sprig fresh basil, coarsely torn, (optional)
sea salt
black pepper

Method

  1. Cut the aubergine in half lengthways and scoop out the flesh, leaving a shell around 5 mm thick. Chop the scooped-out flesh into 5 mm pieces.
  2. Preheat the oven to 220°C. Place the hollowed-out aubergine halves face down in a roasting tin, and fill it with water to about 1 cm deep. Bake in the oven for about 15 minutes, or until it begins to soften noticeably.
  3. Place the lentils in a pan, cover with water and bring to the boil. Reduce the heat and simmer for 15–20 minutes, or until they have softened and are beginning to break down.
  4. Heat a little olive oil in a pan, add the onion and garlic and season with salt and pepper, then cook for 4–5 minutes, or until softened. Add the red pepper and aubergine flesh and continue to cook until they have softened. Add the cooked lentils to the onion and garlic, and stir well. Stir in the sundried tomato paste.
  5. Spoon the lentil mixture into the hollowed-out aubergines and return to the oven for 10–15 minutes, or until they are nicely roasted and the top of the stuffing is beginning to brown. Scatter with the basil, if using, and serve immediately.

Good for

  • Heart & circulation: High cholesterol

    Digestive system: Constipation, IBS

    Reproductive & Urinary systems: Problematic periods
Tags:
The Medicinal Chef
Dale
Pinnock
healthy
nutritional
medicinal
diet
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