No store selected
Baked Eggplants with Lentils and Feta

Baked Eggplants with Lentils and Feta

A great vegetarian dish for entertaining, or for a weekday dinner that you can reheat for lunch the next day!

20 minutesPrep Time
30 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings
2 large eggplants
2 tbsp extra virgin olive oil
1 small brown onion, chopped
2 tsp minced garlic
1 cup green lentils
2 cup vegetable stock
1/2 tsp salt
250 g cherry tomato
1 cup baby rocket
1 baby fennel, shaved
1/2 cup parsley
200 g crumbled feta
Juice of half a lemon
1/2 juice of lemon (for the dressing)
30 g tahini (for the dressing)
2 garlic cloves, minced (for the dressing)
1 cup yogurt (for the dressing)
1/2 cup mint and dill leaves, chopped (for the dressing)

Directions

 
  1. Preheat the oven to 200C.
  2. Cut the eggplant lengthwise and score the flesh.
  3. Drizzle with 1 tbsp oil and a pinch of salt, then bake the eggplant for 25min. Add in the tomato and bake for another 5 mins.
  4. Meanwhile, put a saucepan on medium heat and cook the garlic and onion with 1 tbsp of oil until the onion is soft.
  5. Add the lentils and stock, simmer for 10-20min until the lentils are softened. Add the fennel and cook for a further 3 mins. Drain and cool.
  6. Put the lentils and fennel in a bowl, add lemon juice and sprinkle with salt and pepper.
  7. Mix the dressing ingredients together.
  8. Remove the eggplant and tomato from the oven, put onto a platter and top with the tomatoes, lentil & fennel, add the crumbled feta on top and serve with dressing, rocket and herbs.