Moroccan Baked Aubergine with Dressing and Salad

Aubergines are low in calories and high in fibre. This dish partners these purple vegetables with lentils, adding protein and maximising the aubergines filling effect.

Serves 2
per serving

15 Mins

40 Mins


Your Name (required)

Your Email (required)

Your Feedback (required)

Any feedback we receive may be used on our social media or other channels but we won’t publish your name.


For the aubergines

2 large aubergines, sliced in half lengthways   (800g)
1 tbsp olive oil (15ml)
Pinch of salt
Pinch of ground black pepper
1 medium plum tomato, thinly sliced  (85g)

For the lentils

Dried Puy lentils (100g)
2 large spring onions, finely sliced (20g)
2 sticks celery, finely sliced (60g)
Sultanas (30g)
1 tsp ground cumin (3g)
Fresh coriander, finely chopped (10g)
Fresh mint, finely chopped (5g)

For the tomato and onion salad

3 medium plum tomatoes, thinly sliced (255g)
1 small red onion (75g)
1 heaped tbsp low fat plain natural yoghurt (40g)
1 tbsp lemon juice


  1. Preheat the oven to 180°C.
  2. Drizzle aubergines slices with the oil, season with salt and pepper, and place on a baking tray to cook for about 25 minutes or until tender when poked with a knife.
  3. While the aubergines are cooking, rinse the lentils under cold running water, then place them in a saucepan with twice their volume of water (200ml), bring to the boil, then lower the heat and simmer for about 20 minutes until tender but still with a bite. Check the lentils periodically and add water as necessary.
  4. Once the lentils are cooked, drain and transfer them to a medium-sized bowl along with the spring onions, celery, sultanas, cumin, fresh coriander, and mint.
  5. Remove the aubergines from the oven and leave to cool slightly.
  6. Once the aubergines have cooled enough to handle, scoop out the flesh, being careful not to pierce the skins. Add the aubergine flesh to the bowl with the lentil mixture, stir to combine, then season with salt and pepper.
  7. Spoon the lentil and aubergine mixture back into the aubergine skins, then place a few tomato slices on top of each aubergine.
  8. Put the aubergines back in the oven for 5 minutes.
  9. To make the tomato salad, arrange the three sliced tomatoes and finely sliced red onion on a plate to serve separately.
  10. Combine the yoghurt and lemon juice to make the dressing.
  11. Remove the aubergines from the oven and serve with the tomato salad and dressing.

Nutritional information per serving

372kCal, 1569kJ

© The Vegetarian Society