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Aubergines stuffed with red chilli pesto & lentils
Vegetarian
High in fibre
Source of protein
3 of your 5 a day
Serves2
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins
2 aubergines, halved lengthways
1½ tbsp olive oil
1 large red onion, diced
1 garlic clove, crushed
250g ready cooked Puy lentils
2 tbsp red chilli pesto with tomato
10 mint leaves, shredded
30g feta, crumbled
Preheat the oven to 200ºC, gas mark 6. Leaving a 1cm border, use a sharp knife to score around the edge of the aubergine halves, taking care not to cut all the way through. Scoop out the insides with a spoon and set aside. Brush the insides of the aubergine skins with 1 tbsp oil, season and arrange cut-side up in a roasting tin. Roast for 20 minutes.
Meanwhile, heat the remaining ½ tbsp oil in a frying pan over a medium heat. Roughly chop the scooped-out insides of the aubergine. Add to the pan with the onion. Fry for 10-12 minutes until starting to turn golden, then add the garlic and fry for 2 more minutes.
Stir the lentils and pesto into the onion mixture, and cook until heated through, then stir through the mint. Pile into the aubergine shells, top with the feta and roast for a final 6-8 minutes. Serve with a green salad, if liked.
Cook’s tip
The red chilli pesto has a little kick of heat to it, so use fresh green pesto for a milder option. For a vegan version, use vegan tomato or basil pesto and top with flaked almonds instead of cheese. We also sell varieties of dried or canned lentils, so you could use these instead of the Puy variety. Just drain well and use as above.
