Stuffed aubergines with dill & feta
9
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
This flavour-packed stuffing is delicious roasted in lots of vegetables. We love it in butternut squash, pepper and courgette halves, too
Ingredients
Aubergine
4 medium
Calorie controlled cooking spray
4 spray(s)
Red onion
1 small
Garlic
3 clove(s)
Paprika
1 teaspoon(s), level
Ground Cumin
1 teaspoon(s), level
Tinned Tomatoes
1 can(s), large
Tomato Purèe
1 tablespoon(s), level
Sun Dried Tomatoes
30 g
Ground Cinnamon
1 pinch
Cloves, Whole or Ground
1 g
Bay leaf, dry
1 leaf/leaves
Oregano, Dried
1.5 teaspoon(s), level
Puy lentils, ready to eat
1 pouch(es)
Basmati rice, microwavable
1 pouch(es), cooked
Dill, Fresh
25 g
Light feta cheese
100 g
Instructions
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.
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