The best recipes

Rice & lentil-stuffed aubergines

Rice & lentil-stuffed aubergines

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Rice & lentil-stuffed aubergines

Serves 4

Cooks In1 hour 10 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 302 15%

  • Fat 14.8g 21%

  • Saturates 4.4g 22%

  • Sugars 20.8g 23%

  • Salt 0.9g 15%

  • Protein 9.7g 19%

  • Carbs 35.5g 14%

  • Fibre 6.3g -

Of an adult's reference intake


  • 2 large classic aubergines
  • 3 cloves of garlic
  • 1 onion
  • 1 bunch of fresh dill
  • olive oil
  • 2 teaspoons ground cumin
  • 100 g cooked brown basmati rice
  • 150 g cooked green lentils
  • 50 g raisins
  • 80 g feta cheese
  • Sweet tomato sauce
  • 400 g tin of chopped tomatoes
  • 1 clove of garlic
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon caster sugar

Recipe From

Jamie Magazine

By Joss Herd


  1. Slice the aubergines in half lengthways through the stalk, then peel and finely chop the garlic and onion. Pick the dill.
  2. Bring a pan of water to a simmer over a medium-high heat. Add the aubergines, pop on the lid, reduce the heat and simmer for 6 to 8 minutes, or until they are tender. Take them out and drain well on kitchen paper.
  3. Preheat the oven to 180ºC/gas 4.
  4. When the aubergines are cool enough to handle, scrape out the flesh with a spoon, being careful not to pierce the skin. Roughly chop the flesh and place it in a large bowl, and arrange the skins in a baking dish.
  5. Heat 1 tablespoon of oil in a pan over a low-medium heat, then add the garlic and onion and gently fry for 3 to 4 minutes, until soft. Stir in the cumin and cook for another minute.
  6. Add the garlicky onion to the bowl of aubergine along with the cooked rice, lentils, raisins and half of the dill, mix well and season to taste.
  7. Stuff the aubergine skins with the rice mixture, and place them back in the baking dish. Drizzle over oil and roast for 25 minutes, until golden.
  8. To make the tomato sauce, place all of the ingredients in a pan over a low-medium heat and simmer gently for 4 to 5 minutes, until thickened. Blitz with a hand blender until smooth.
  9. Spoon the sauce over the stuffed aubergines and serve with the feta crumbled over and the remaining dill scattered on top.

Watch the video: Baked Eggplant with chicken vegetable stuffing