Spiced Feta Stuffed Aubergines

A delicious vegetarian dish simply roasted in the oven

Taking inspiration from Middle Eastern ingredients, these Spiced Feta Stuffed Aubergines are roasted until tender then stuffed with a mixture of harissa, dried mint, lemon, lentils and feta.

Roasting Aubergines

Aubergines taste their best when roasted to perfection when the flesh becomes soft and luscious. The flesh is easily scrapped out of it’s casing and can be mixed with a wide variety of spices, cheese, beans, lentils and even rice.

Feta Stuffed Aubergine

Middle Eastern flavours are applied here, spicy harissa, dried mint and lemon. Red split lentils add a little twist and ensure the dish is filling enough to be served as a satisfying main dish. Feta adds a much-needed salty kick.

How to eat Spiced Feta Stuffed Aubergines

Serve as they are fresh from the oven. Suggestions for side dishes are crispy salad and a lemon yogurt sauce: Mix lemon juice and sprinkle of salt into yogurt and serve on the side. Tahini would also work well.

Spiced Feta Stuffed Aubergines

Print Recipe

Spiced lentil and feta stuffed aubergines make a great starter for 4 people or served as a main with salad for 2 people.

• Author: Flaevor
• Total Time: 1 hour
• Yield: 2 – 4 1x

Ingredients

Scale 1x2x3x

• 2 aubergines, halved lengthwise
• Olive oil
• 1/4 cup split red lentils
• Vegetable stock for cooking lentils
• 1 Tbsp ginger, minced
• 1 tsp dried mint
• 1 tsp cumin
• 1 Tbsp harissa
• 1 green chilli, minced
• 1 tsp lemon rind and a squeeze of juice
• Salt and Pepper
• 100gm feta, crumbled
• Leaves for Garnish – celery, parsley or coriander

Instructions

1. Preheat oven to 180°C (160°C fan-forced).
2. Drizzle aubergine halves in olive oil, sprinkle with salt and roast on a tray for 30 – 40 minutes (until they have collapsed a little and inside flesh is soft).
3. Meanwhile, bring a small saucepan of vegetable stock to the boil, add red split lentils, return to boil then cover and simmer for 5 minutes. Drain lentils but do not wash as this will remove the flavour of the stock.
4. Remove aubergines from the oven and carefully scoop out inside flesh and mash a little. Keep aubergine shells on the roasting tray.
5. In a bowl combine aubergine flesh, lentils, cumin, ginger, chilli, lemon rind and juice, mint, harissa and season with salt and pepper.  Once combined gently stir through the crumbled feta.
6. Gently place the mixture back inside each aubergine shell (without pressing down too much) and return to the oven for 10 – 15 minutes. Serve with a drizzle of olive oil and garnish with celery, coriander or parsley leaves.

Keywords: recipe, Spiced Feta Stuffed Aubergines, stuffed aubergine, oven roasted aubergine

Swiss version here: Gefulte Auberginen mit gewurztem Feta

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