Roast aubergines with a bright red Moroccan lentil stuffing. This dish can be served as a main or even as a starter for your Middle-Eastern themed dinner party. If serving it as a main, try pairing it with this delicious rainbow quinoa salad.
Moroccan stuffed aubergines
- 2 medium aubergines
- olive oil spray
- salt and black pepper
- 1 cup uncooked brown or green lentils
- 3 garlic cloves skin removed
- 1 red onion peeled and quartered
- 1 ripe tomato
- 1 red bell pepper roughly chopped
- 2 tbsp tomato paste
- 1 tbsp sugar xylitol will work for sugar-free
- 1/2 tsp salt
- 1 tbsp paprika
- 1 tsp each ground cumin + coriander + turmeric + ginger
- 1 tsp chilli flakes more or less depending on how spicy you like it
- 2 tbsp apple cider vinegar or lemon juice
- 1 – 2 handfuls fresh coriander or parsley roughly chopped
- Preheat the oven to 200 C.
- Cut the aubergines in half lengthwise, then make a criss-cross pattern cutting through the flesh (but not all the way through to the skin). To do this, cut diagonal lines in one direction and then in the other. This opens up the flesh of the aubergine so that the stuffing will sink in nicely.
- Spray the flesh of each aubergine half with olive oil spray, then season with salt and black pepper. Place the aubergines flesh side down on a prepared baking tray and bake for about 30 minutes or until soft.
- Meanwhile, cook your lentils until soft. I put them in the microwave with a pinch of salt and 3 cups boiled water for about 15 minutes, then discard the water and rinse.
- Next, place the garlic, onion, tomato, red pepper, tomato paste, sugar, salt, all of the spices, and the vinegar into a blender and blend until smooth.
- Taste, and season to perfection with more salt or chilli flakes if needed.
- Combine this beautiful red sauce with the cooked lentils. Add the chopped herbs and gently combine.
- When your aubergines are ready, place 1/4 of the stuffing on each half and garnish with more fresh herbs or some paprika. Enjoy!