Easy & Impressive Chickpea and Lentil Stuffed Aubergines: Your Healthy Vegetarian Delight
Discover a truly impressive yet remarkably easy vegetarian meal: Chickpea and Lentil Stuffed Aubergines. This healthy recipe promises a delightful experience, perfect for any occasion. Post proudly sponsored by Appletiser.
Aubergines, also known as eggplants, hold a special place in my culinary heart. There’s an undeniable magic that happens when this humble vegetable is cooked just right, transforming from firm to wonderfully tender and creamy. A spongy, undercooked aubergine is, indeed, a missed opportunity. That’s precisely why these Chickpea and Lentil Stuffed Aubergines are a triumph; they celebrate the aubergine’s potential, delivering a meal that is not only packed with flavour and surprisingly simple to prepare, but also incredibly healthy and visually stunning.
This dish is designed to impress without demanding hours in the kitchen, making it a fantastic option for both busy weeknights and special gatherings. It masterfully combines robust, earthy flavours with fresh, vibrant notes, creating a balanced and deeply satisfying experience. Whether you’re a seasoned vegetarian or simply looking to incorporate more plant-based meals into your diet, this recipe is sure to become a cherished favourite.
The Heart of the Dish: Perfectly Roasted Aubergines
The foundation of this exquisite meal lies in the aubergines themselves. Each half is carefully roasted until its flesh becomes beautifully tender, ready to cradle a rich and aromatic filling. This crucial step ensures that every bite is soft and yielding, a stark contrast to the firm texture of raw aubergine. Once roasted, the scooped-out flesh is then incorporated into the stuffing, adding an extra layer of aubergine flavour and ensuring nothing goes to waste.
A Symphony of Flavors: Harissa, Chickpeas, and Lentils
The star of the stuffing is a hearty mixture of chickpeas and lentils, infused with the warming, smoky heat of harissa paste. This North African chilli paste brings a wonderful depth of flavour, perfectly complementing the subtle sweetness of the roasted aubergine. Alongside aromatic spices like ground coriander, cumin, and smoked paprika, the chickpeas and lentils create a filling that is both substantial and incredibly flavourful. Chopped tomatoes and red onion add a touch of tang and sweetness, while fresh thyme leaves provide an herbaceous note that ties everything together beautifully.
To elevate the dish further, a generous scattering of salty feta cheese is added on top, creating a delightful textural and flavour contrast. The cheese browns lightly in the oven, adding a creamy, tangy finish. But the indulgence doesn’t stop there. I highly recommend serving these stuffed aubergines with a vibrant lemon tahini yogurt sauce. Its creamy, tangy profile cuts through the richness of the filling, adding a refreshing zest. For an extra touch of elegance and sweetness, a sprinkle of glistening pomegranate arils and toasted pine nuts can be added. These small additions not only enhance the visual appeal but also introduce delightful pops of texture and flavour.
Why This Recipe is a Midweek Masterpiece
This recipe was born from an exciting challenge by Appletiser: to craft a dish suitable for a ‘cosy midweek supper club.’ While I’ve never had the pleasure of hosting (or attending) such an event, I immediately envisioned a meal that feels special and takes minimal effort. This stuffed aubergine recipe fits the bill perfectly. It projects an air of sophistication and complexity, as if you’ve poured hours of effort into its creation, yet the reality is quite the opposite. With a total cooking time of around an hour, it’s entirely feasible to prepare and enjoy even on a busy Tuesday evening. The initial roasting of the aubergines and the simmering of the filling can happen simultaneously, streamlining the process and making it genuinely achievable for a midweek meal without sacrificing taste or presentation.
A Nutritional Powerhouse
Beyond its incredible flavour and ease, this dish boasts impressive nutritional credentials. Aubergines themselves are low in calories and rich in fibre, vitamins, and minerals. Chickpeas and lentils are excellent sources of plant-based protein and dietary fibre, contributing to satiety and digestive health. This combination makes for a remarkably wholesome and satisfying meal that will keep you feeling full and energised. It’s a brilliant way to incorporate more legumes and vegetables into your diet, aligning perfectly with a healthy, balanced lifestyle.
The Perfect Companion: Appletiser Apple & Pomegranate
No special meal is complete without the right beverage, and the flavours of these stuffed aubergines harmonize wonderfully with Appletiser’s Apple and Pomegranate. This sparkling fruit juice offers a refreshing, crisp counterpoint to the rich, spiced filling. Its natural sweetness and subtle tartness cleanse the palate, making each bite as enjoyable as the last. As an alcohol-free option, Appletiser is perfect for those seeking a sophisticated drink that complements fine food. Moreover, a 150ml serving contributes one of your five-a-day, adding an extra health boost to your meal. It’s the ideal choice to elevate your ‘cosy midweek supper club’ experience.
Customization and Dietary Adaptations
One of the beauties of this Chickpea and Lentil Stuffed Aubergine recipe is its adaptability. For those following a vegan or dairy-free diet, the recipe can be easily modified without compromising on flavour. Simply omit the feta cheese – or, better yet, replace it with your favourite plant-based crumbled cheese alternative. For the lemon tahini yogurt sauce, substitute traditional dairy yogurt with a plain soya or coconut yogurt. These simple swaps ensure everyone can enjoy this delicious and healthy dish. You can also experiment with different herbs, adding fresh parsley or mint for a brighter finish, or a sprinkle of toasted almonds for extra crunch.
Serving these stuffed aubergines with a crisp, green salad dressed with a simple vinaigrette rounds out the meal perfectly, adding freshness and a light texture. This dish is incredibly versatile and can be tailored to suit individual tastes and dietary needs, making it a go-to recipe for any occasion.
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Chickpea And Lentil Stuffed Aubergines
Ingredients
Stuffed Aubergines:
- 4 large aubergines (eggplant)
- 2 Tbsp olive oil
- 1 large red onion finely chopped
- 3 cloves garlic crushed
- ½ tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- 400 g tin chopped tomatoes
- 2 Tbsp harissa paste
- 400 g (14oz) tin chickpeas rinsed and drained
- 250 g (9oz) cooked Puy lentils I buy packets of precooked lentils by Merchant Gourmet
- a few sprigs fresh thyme leaves only
- 150 g (5oz) feta cheese
Lemon Tahini Yogurt Sauce:
- 120 ml (½ cup) plain yogurt
- juice ½ lemon
- 1 ½ Tbsp tahini
- ½ Tbsp extra virgin olive oil
Instructions
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Preheat the oven to 200°C/400°F/gas mark 6. Slice the aubergines in half lengthwise and score the flesh in a crisscross pattern, making sure that you don’t cut all the way through. Arrange them cut side up in a large roasting tray and brush with 1 Tbsp of the olive oil. Sprinkle with a little salt and roast for 30-40 minutes, until the flesh is soft.
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Meanwhile, heat the remaining Tbsp olive oil in a medium saucepan over a low heat and add the red onion. Cook gently for about 10 minutes until softened then add the garlic, cumin, coriander and paprika and cook for another minute.
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Add the chopped tomatoes, harissa and some salt and pepper to the pan and simmer for about 10 minutes until reduced. Add the chickpeas, lentils and thyme and allow to simmer for a couple of minutes.
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Once the aubergines are cooked, remove them from the oven and carefully scoop out some of the flesh from each one, making sure that the skin stays intact. Roughly chop the flesh and add to the filling mixture. Check the seasoning then fill each aubergine half with the chickpea mixture. Scatter over the feta cheese then return to the oven for 10 minutes until the cheese is lightly browned.
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Meanwhile, make the lemon tahini yogurt sauce by mixing together all the ingredients in a bowl with a generous pinch of salt. Serve the aubergines with the sauce and a crisp salad.
Embrace This Effortless Elegance
In conclusion, these Chickpea and Lentil Stuffed Aubergines are more than just a recipe; they are an invitation to create a healthy, delicious, and effortlessly impressive meal. From the creamy tenderness of perfectly roasted aubergines to the vibrant, spiced filling and the tangy lemon tahini sauce, every element works in harmony to deliver a truly memorable culinary experience. Whether you’re aiming for a show-stopping dish for guests or a comforting, nutritious dinner for your family, this recipe proves that healthy eating can be both easy and incredibly satisfying. Pair it with an Appletiser Apple and Pomegranate for a refreshing, well-rounded meal that feels special every time.
This post is sponsored by Appletiser. We extend our sincere gratitude for supporting the brands that enable us to continue sharing our passion for food and creating delicious recipes in our kitchen.