Stuffed eggplants with red lentils and feta.


Ingredients: 4 stuffed eggplants

  • 2 eggplants
  • Olive oil
  • 210 g red lentils (you have to soak them the day before if they are dry)
  • 200 g diced tomatoes (can)
  • 1 tbsp cinnamon
  • 1 lemon
  • Fresh coriander
  • 100 g feta cheese (or mozzarella)
  • 150 g greek style yogurt


  1. Slice off rounded sides of eggplants halves. Scoop out flesh to make shells and reserve flesh.
  2. Place eggplants shells on baking tray covered of baking paper. Bake for 20 min at 180 ° C.
  3. Meanwhile, dice reserved eggplant flesh. heat a large frying pan over medium heat. Add oil and eggplant. Cook for 2 min.
  4. Add lentils, tomatoes, cinnamon, lemon juice and half the coriander. Season with salt and pepper. Cook for a further 30 min, until the lentils are cook and soft.
  5. Remove eggplants from oven and fill with lentils mix. Sprinkle the feta cheese on top and bake further 15 min.
  6. Top each eggplant with greek yogurt and remaining coriander before serving.