Spiced Feta Stuffed Aubergines

Recipe: Spiced Feta Stuffed Aubergine

Aubergines taste their best when roasted to perfection as the flesh becomes soft and luscious. The addition of red split lentils makes this a filling dish for lunch or dinner, the spices and feta adding all the much needed flavour.


Spiced Feta Stuffed Aubergine

Serves 2


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


  1. Preheat oven to 180 degrees, 160 fan forced).
  2. Drizzle aubergine halves in olive oil, sprinkle with salt and roast on a tray for 30 – 40 minutes (until the 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.




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