Stuffed Aubergine

by Fattig.student
50 min
Stuffed Aubergine


  • 1 x eggplant
  • 1 tbsp olive oil
  • 1 clove garlic
  • 1 x red onion
  • 400 g diced tomatoes
  • 180 g lentils
  • 1/2 tsp cumin
  • 50 g cheese
  • 1/4 pack rocket


  1. Slice the aubergine in two lengthwise, and score the flesh in a criss-cross pattern, using a sharp knife. Drizzle with olive oil and a pinch of salt, and bake in the middle of the oven at 200 degrees C for about 25-30 minutes.
  2. Mince the garlic and chop the red onion, and fry in a frying pan with a little oil or butter until the onion is translucent.
  3. Add diced tomatoes, lentils and cumin. Bring to a boil.
  4. Once the aubergine is done cooking, dig out the flesh and add it to the pan with tomato sauce. Cook for a few minutes, then fill the auberigne skins with half of the tomato-aubergine mixture. The other half is to be set aside for another dinner this week. Top the aubergines with grated cheese, and bake in the middle of the oven at 200 degrees celsius for about 10-15 minutes.
  5. Top with rocket and serve.