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Lentil Stuffed Aubergines with Tahini Sauce

Serves: 4 | Prep: 15 minutes | Cook: 40 minutes

INFO

Here's a hearty midweek meal that's super easy to make. Use a can of our Organic Green Lentils to make a protein-packed filling for these baked aubergines. Top with a simple tahini sauce for a quick and easy summery dinner.

INGREDIENTS

METHOD

  • Halve the aubergines lengthwise and score the flesh in a criss cross pattern, making sure that the incisions go deep into the flesh but don’t pierce the skin.
  • Heat up a griddle pan and brush it with 2 teaspoons of oil. Place the aubergines, cut side down, on the hot griddle and allow them to cook slowly (on low-medium heat) for about 20 minutes before flipping them over and cooking them for another 10 minutes. 
  • Finish the aubergines off in a 200° C (180° fan) oven for another 10-15 minutes – until soft throughout. Alternatively, skip the charring and cook them in a 200° C (180° fan) oven for about 30-40 minutes until soft and cooked through. To do this, oil the baking tray and place the aubergines cut side down.
  • Heat up the remaining 2 tablespoons of olive oil in a pan.
  • Fry the shallots until translucent, stirring from time to time.
  • Add in the garlic and fry it gently until soft, stirring frequently so that it doesn’t burn.
  • Add all of the dry spices and ½ teaspoon of salt and mix them into the shallot-garlic mixture, stirring frequently.
  • Add tomatoes and a good splash of water. Cook them for 5-10 minutes until tomatoes break down and create a sauce.
  • While the sauce is bubbling away, make the tahini sauce by thinning tahini paste with water and seasoning with salt. You can also add a dash of lemon juice if you wish.
  • Add the tinned lentils, finely chopped walnuts, date syrup and balsamic vinegar.
  • Cook together for another 5-10 minutes, adding a splash of water if the pan gets dry. Taste and season with more salt if needed.
  • Season aubergines, top with lentil-walnut mince. Drizzle with tahini sauce and garnish with toasted pine nuts and fresh parsley. Serve and enjoy!

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