Photo of Stuffed aubergines with dill & feta by WW

Stuffed aubergines with dill & feta

Points® value
Total Time
1 hr
15 min
45 min
This flavour-packed stuffing is delicious roasted in lots of vegetables. We love it in butternut squash, pepper and courgette halves, too



4 medium, halved lengthways

Calorie controlled cooking spray

4 spray(s)

Red onion

1 small, finely chopped


3 clove(s), crushed


1 teaspoon(s), level, smoked

Ground Cumin

1 teaspoon(s), level

Tinned Tomatoes

1 can(s), large

Tomato Purèe

1 tablespoon(s), level

Sun Dried Tomatoes

30 g, roughly chopped

Ground Cinnamon

1 pinch

Cloves, Whole or Ground

1 g, pinch

Bay leaf, dry

1 leaf/leaves

Oregano, Dried

1½ teaspoon(s), level

Puy lentils, ready to eat

1 pouch(es)

Basmati rice, microwavable

1 pouch(es), cooked

Dill, Fresh

25 g, chopped

Light feta cheese

100 g, crumbled


  1. Meanwhile, mist a large pan with cooking spray and cook the red onion for 5 minutes.
  2. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the aubergines cut-side up on a large baking sheet. Mist with cooking spray and season. Bake for 20-25 minutes, until softened.
  3. Stir in the garlic, paprika and cumin, then cook for 1 minute. Add the tinned tomatoes, tomato purée, sun-dried tomatoes, cinnamon, cloves, bay leaf and oregano and stir well.
  4. Add a splash of water to the pan, then season and simmer for 15-20 minutes, until the mixture has thickened.
  5. Scoop most of the roasted flesh from the aubergine halves, leaving a 5mm-thick shell. Roughly chop the flesh and add to the tomato sauce with the lentils, rice and most of the dill. Mix well to break up any clumps.
  6. Divide the mixture between the aubergine shells and top with the crumbled feta. Bake for a further 15-20 minutes, until the feta is golden and the filling is hot throughout. Serve garnished with the dill.


To save time, we used pouches of ready-to-eat lentils and microwave rice, but you could easily cook your own.