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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- 1 Large aubergine
- 1 Tbsp. Vegetable oil
- 1 Onion, finely chopped
- 2 Garlic cloves, crushed
- 2 Large tomatoes, roughly chopped
- 2 tsp. Dried sage
- 100 g Tinned green lentils, drained and rinsed
- 25 g Fresh white breadcrumbs
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.
Per serving:
- Calories: 204
- Protein: 7g
- Fat: 7g
- Saturates: 1g
- Carbs: 24g
- Sugars: 11g
- Fibre: 10g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
