« Back

Aubergine boats

Main

Rate Add to favourites

This recipe has been added to your favourites

This recipe has already been added to your favourites

Cookies have to be enabled to store favourites.

45 mins
(19)
Duration
Difficulty
19 Rating
Aubergine boats
Print Suggest

This recipe has been added to your favourites

This recipe has already been added to your favourites

Cookies have to be enabled to store favourites.

Method

Cooking time: 45 mins

Forget stuffed peppers ­­– these loaded aubergines make a lovely light summer meal, and are a healthier spin on Mediterranean moussaka. 

  1. Preheat the oven to 200ºC/ 180ºC fan/gas mark 6.
  2. Place the aubergines cut-side up in a roasting tray and brush with oil. Season and bake for 25 minutes.
  3. Meanwhile, boil the lentils for 10 minutes. Fry the onion, courgette and spices in 1 tablespoon of oil for 3 minutes, then stir through the tomato purée.
  4. Add the lentils, chopped tomatoes, seasoning and 50ml water. Simmer, stirring frequently, for 3–4 minutes.
  5. Remove the aubergines from the oven and score the flesh lengthways, pushing down with the back of a spoon. Preheat the grill.
  6. Top the aubergines with the lentil filling and halloumi. Grill until golden and crisp, serving with salad.