Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 3tablespoons olive oil, divided
- 4 large eggplant, halved lengthways
- 2 onions, peeled and diced
- 2 cloves garlic, peeled and minced
- 4tablespoons harissa paste
- 500grams puy lentils, drained
- 60grams feta, crumbled
- 1/2 bunch mint, fresh, leaves chopped
Nutrition per serving
2880kJ / 690Cal
2880 Kilojoules or 690 Calories
33% of daily energy intake*
Protein
38.5grams
Fat
21.0grams
Carbs
78.2grams
Sugars
19.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This middle eastern inspired main is a flavour-packed and way to eat your veggies.
Method
Step 1 of 4
Pre-heat the oven to 200°C/180°C fan-forced. Place the eggplant halves flesh side up on a baking tray and cut the centre out carefully with a sharp knife, leaving a 1cm border around the edges. Use a spoon to scoop out the insides and set aside. Brush the eggplant boats with olive oil and roast for 20 minutes.
Step 2 of 4
Heat the rest of the oil in a large pan on medium heat, chop the insides of the eggplant into cubes and add to the pan with the onions. Cook for 10-12 minutes, add the garlic and cook for 2 minutes.
Step 3 of 4
Stir in the harissa and lentils and mix well to coat. Cook for 2 minutes, add half of the chopped mint and stir through. Scoop the filing into the eggplant boats, top with crumbled feta and bake for 6-8 minutes until golden.
Step 4 of 4
Serve with the rest of the fresh mint scattered on top.
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