Spiced Feta Stuffed Aubergine halves garnished with feta and celery placed on a wooden serving board

A simple delicious oven-roasted vegetarian dish for any day of the week

A combination of Mediterranean flavours vamped with a touch of the Middle East, these Spiced Feta Stuffed Aubergines are piled with a mixture of harissa, dried mint, lemon, red lentils and salty tangy feta.

Roasting Aubergines

Roasting aubergines produces soft juicy tender flesh that can easily be scraped out and mixed with spices, herbs, grains, cheeses, or other vegetables. The outer skin provides the perfect casing for stuffing, holding everything together in a neat little package.

How to eat Spiced Feta Stuffed Aubergines

Best eaten hot from the oven served with a crispy side salad, a drizzle of tahini and some fresh cold yoghurt. For an extra kick of flavour, add a squeeze of lemon juice and a sprinkle of salt to the yogurt just before serving.

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

2 large 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 leaves

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Instructions

Heat oven to 180°C
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 the inside flesh is very soft).
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.
Remove aubergines from the oven and carefully scoop out the inside flesh. Mash it with a fork until the texture is smooth. Return the aubergine casings to the roasting tray.
In a bowl combine aubergine flesh, lentils, cumin, ginger, chilli, lemon rind and juice, mint and harissa. Taste and season with salt and pepper as needed. As a final step gently fold through the crumbled feta.
Carefully divide and spoon the stuffing back inside each aubergine shell (without pressing down too much) and return to the oven for 10 – 15 minutes.
Serve hot with a drizzle of olive oil, extra crumbled feta and a garnish of fresh celery, coriander, or parsley leaves.