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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!

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20 minutesPrep Time
30 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings
2 large eggplantsSorry this product is not available at your store
2 tbsp extra virgin olive oilSorry this product is not available at your store
1 small brown onion, choppedSorry this product is not available at your store
2 tsp minced garlicSorry this product is not available at your store
1 cup green lentilsSorry this product is not available at your store
2 cup vegetable stockSorry this product is not available at your store
1/2 tsp saltSorry this product is not available at your store
250 g cherry tomatoSorry this product is not available at your store
1 cup baby rocketSorry this product is not available at your store
1 baby fennel, shavedSorry this product is not available at your store
1/2 cup parsleySorry this product is not available at your store
200 g crumbled fetaSorry this product is not available at your store
Juice of half a lemonSorry this product is not available at your store
1/2 juice of lemon (for the dressing)Sorry this product is not available at your store
30 g tahini (for the dressing)Sorry this product is not available at your store
2 garlic cloves, minced (for the dressing)Sorry this product is not available at your store
1 cup yogurt (for the dressing)Sorry this product is not available at your store
1/2 cup mint and dill leaves, chopped (for the dressing)Sorry this product is not available at your store

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.