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Baked Eggplants with Lentils and Feta

  • 4 Serves
  • 20 minutes
  • 30 minutes

A great vegetarian dish for entertaining, or for a weekday dinner that you can reheat for lunch the next day!



4 Serves*
2 large eggplants
2 tbsp extra virgin olive oil
1 small brown onion, chopped
2 tsp minced garlic
1 cup green lentils
2 cup vegetable stock
1/2 tsp salt
250 g cherry tomato
1 cup baby rocket
1 baby fennel, shaved
1/2 cup parsley
200 g crumbled feta
Juice of half a lemon
1/2 juice of lemon (for the dressing)
30 g tahini (for the dressing)
2 garlic cloves, minced (for the dressing)
1 cup yogurt (for the dressing)
1/2 cup mint and dill leaves, chopped (for the dressing)
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  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.

More about this recipe

Nutrition per serving
Calories 533.06 kcal
Total Fat 25.41g
Carbs 57.55g
Sugars 16.89g
Protein 25.11g
Sodium 1178.54mg
Fibre 16.32g

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