Stuffed aubergines: A surprising meatless delight for any meal

When it comes to stuffed vegetables, currently, courgettes, tomatoes, and bell peppers lead the way in our kitchens. It’s no surprise — these vegetables are just begging to be filled with delicious stuffing and consumed with great delight after a short time spent in the oven. However, I believe this trio is incomplete and should be made into a harmonious quartet. I added aubergine to the esteemed group of mentioned vegetables. And I do not regret it.

What stuffing suits this interesting, still somewhat "exotic" vegetable? A recipe I found some time ago suggested lentils, cheese, and tomato purée. Of course, other vegetables and spices will enhance the whole dish. The recipe is completely meatless, but—according to my observations—it should appeal not only to vegetarians but also to those for whom breaded pork chops and meatloaf every Sunday are akin to a tradition.

If this introduction has piqued your interest, I invite you to try the recipe. It’s a piece of cake; the effect will exceed your wildest expectations!

Ingredients:

• 2 aubergines, firm, with glossy skin,
• 250ml of lentils,
• 1 onion,
• olive oil,
• 4 cloves of garlic,
• 1 carrot,
• 1 red bell pepper,
• Three small tomatoes,
• 2 tablespoons of tomato purée,
• spices: oregano, sweet paprika, a bit of chilli, cumin, salt, and pepper,
• 100g of yellow cheese in a block,
• dill,
• parsley.

Instructions:

1. Cut the aubergines in half lengthwise and use a spoon to remove the pulp (do not discard it!). Leave some pulp on the sides to better hold the stuffing in the middle.
2. Then, rub the vegetables with salt and set them aside for half an hour. After this time, rinse them, wipe them with a paper towel, and bake them for 20 minutes at 190°C.
3. Cook the lentils according to the package instructions, then drain and cool them. Finely chop the onion and sauté it in a pan. Add the grated carrot, pressed garlic, chopped bell pepper, and aubergine pulp. Season and sauté the mixture.
4. Next, drizzle the vegetables with tomato purée and add the tomatoes. Sauté for another 5 minutes. Finally, add the lentils.
5. Fill the aubergines with the prepared stuffing. Place them in a greased ovenproof dish, sprinkle with grated cheese, and bake again for 15 minutes at 200°C. Serve warm, sprinkled with herbs, and cut into smaller pieces.