Whether you have veggie guests, or are just trying to eat less meat, this flavour-packed stuffed aubergine wont disappoint. Serve alongside this tasty Pork Loin .
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Yields:
2 serving(s)
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Ingredients
1
Large aubergine
1Tbsp.
Vegetable oil
1
Onion, finely chopped
2
Garlic cloves, crushed
2
Large tomatoes, roughly chopped
2tsp.
Dried sage
100g
Tinned green lentils, drained and rinsed
25g
Fresh white breadcrumbs
Directions
1 Preheat oven to 220°C (200°C fan) mark 7. Halve aubergines lengthways, score flesh in a criss-cross pattern with a small knife, taking care not to cut through the skin, and brush cut sides with a little of the oil. Arrange cut-side up in a small roasting tin, cover with foil and cook for 20min or until the flesh has started to soften. 2 Meanwhile, heat 1/2tbsp oil in a pan over medium heat and cook onion for 5min until slightly softened. Add garlic and cook for 2min. Stir in tomatoes, sage and plenty of seasoning. Cook for 5min, until tomatoes have softened. 3 With a spoon, carefully scoop out flesh from the aubergine (taking care not to tear the skin) and roughly chop. Stir into tomato mixture, together with the lentils. Spoon mixture back into empty aubergine skins 4 Top with breadcrumbs and plenty of seasoning. Drizzle over remaining oil and return to oven for 25min, or until the breadcrumbs are golden.
Get ahead Preheat to end of step 3 up to 3hr ahead. Cover and chill. Complete recipe to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
