Stuffed Baby Aubergines

Stuff baby aubergines with tomatoes, lentils and spices and serve with the aubergine flesh, strained yoghurt & tahini.

So many flavours tickle your taste buds in our stuffed aubergine recipe. This light lunch or starter is packed with veggie goodness and finished with a smooth aubergine and FAGE Total Yoghurt topping.

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

Serves 12
150g FAGE Total
12 (about 400g) baby aubergines, halved lengthways through the stalk
2 tsp olive oil
2 eschallion shallots, finely sliced
1 tsp cumin seed, roughly crushed
2 cloves garlic, crushed
3 medium tomatoes, finely chopped
2 tsp preserved lemon paste
250g pack cooked puy lentils
2 tbsp finely chopped parsley, plus leaves to serve
2 tbsp tahini paste
Juice 1 lemon

45'-60'
Serves 12
INSTRUCTIONS
  1. Heat the oven to 190°C / Gas Mark 5. Using a sharp knife cut a crisscross pattern into the aubergine flesh, being careful not to cut through the skin. Put them on a lined baking tray, cut side up and bake for 30 minutes, until soft. Cool for 5 minutes, then carefully scoop out the cooked flesh with a knife and teaspoon, leaving a little attached to the skin. Return the skin shells to the tray and leave the scooped out flesh in a large bowl to cool.
  2. Meanwhile, heat the oil in a frying pan, add shallots and cumin and fry for 6 minutes until soft. Add garlic, tomatoes and lemon paste and cook for 3-4 minutes until the tomatoes have reduced. Add the lentils and parsley and stir well. Season and spoon the mixture into the scooped out shells. Bake for 5 minutes.
  3. In a food processor, whizz the scooped out Aubergine flesh with the FAGE Total yoghurt, tahini and lemon juice until smooth. Serve with the baked aubergines and top with extra parsley.

Want more inspiration for something similar? Try our recipe Chicken, Pesto & Yoghurt Wrap

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