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Lentil & Harissa Stuffed Aubergine with Garlicky Tahini Yogurt
Roasted aubergines are split and filled with spicy lentils, finished with a cool garlicky tahini-style sauce.
- 2 pc aubergine
- 150 g brown lentils
- 1 pc onion
- 3 pc garlic cloves
- 2 tbsp harissa paste
- 200 g canned chopped tomatoes
- 1 pc vegetable stock cube
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 pc lemon
- 40 g tahini
- 200 g Greek yoghurt
- 2 tbsp olive oil
- 10 g fresh parsley
- 1 tsp salt
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Add to a shopping listHow the shopping list works →- Step 1
Heat the oven to 220°C. Halve the aubergines lengthways, score the flesh, rub lightly with olive oil and salt, then roast for 25 minutes until very tender.
- Step 2
Meanwhile, cook lentils: rinse them, add to a pan with 450 ml water and the crumbled stock cube. Simmer 20–25 minutes until just tender (drain if needed).
- Step 3
In a separate pan, sauté the diced onion in 1 tbsp olive oil for 6–8 minutes until soft. Add garlic, cumin and smoked paprika; cook 30 seconds.
- Step 4
Stir in harissa paste and canned tomatoes, then simmer 8 minutes. Fold in the cooked lentils and a squeeze of lemon; adjust seasoning.
- Step 5
Make sauce: whisk tahini with Greek yoghurt, lemon juice, a splash of water, and a pinch of salt until smooth.
- Step 6
Assemble: spoon the harissa lentil mixture into the roasted aubergine halves. Return to the oven for 5 minutes to heat through.
- Step 7
Serve topped with chopped parsley and a drizzle of tahini-yoghurt sauce.
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