061 / 100 · Vegetables Take the Lead

Roasted Eggplant Boats with Lentils and Feta

4 stuffed eggplant halves Active 30 min Total 1 hr 10 min

Roasted eggplant halves make natural serving dishes for a filling of lentils, tomato, and feta. The eggplant flesh is scooped out after its first roast and folded back into the lentils, so nothing useful is discarded. Brown or green lentils keep a little shape and give the filling a satisfying texture. A final short bake warms the feta and brings the ingredients together. Choose two medium eggplants of similar size rather than one enormous fruit, which can have a tougher skin and a disproportionately seedy center.

Jump to the ingredients

A roasted eggplant boat filled with lentils, tomatoes, parsley, and white feta.

A shell with enough structure

Score the cut flesh before roasting, but keep the knife away from the skin. Once tender, leave a border about half an inch thick when scooping. This gives the boats enough strength to hold their filling when moved from the tray. A little oil on the cut surfaces encourages browning and helps the flesh become soft enough to mix with the lentils.

Keep the lentils distinct

Simmer lentils gently and start checking before the suggested time ends. They should be tender enough to eat but still recognizable. Drain any remaining liquid before adding them to the tomato mixture; the eggplant already brings moisture of its own. Lemon juice and parsley go in near the end to keep the filling lively. Crumble feta across the top rather than stirring it all through, leaving visible white pieces against the brown lentils and purple eggplant skins.

Ingredients

  • 2 medium eggplants (about 2 lb / 900 g total), halved lengthwise
  • 3 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 3/4 cup dry brown or green lentils (150 g), rinsed
  • 3 cups (720 ml) water
  • 1 small yellow onion, finely chopped
  • 1 cup cherry tomatoes (150 g), halved
  • 1/2 teaspoon dried oregano
  • 1 tablespoon lemon juice
  • 1/4 cup chopped flat-leaf parsley
  • 4 oz (115 g) feta, crumbled

Set out

Rimmed baking sheet, Medium saucepan, Large skillet, Spoon

Allergens

Milk. Check ingredient labels and substitutions.

Make it

  1. Heat the oven to 400°F (200°C). Score the eggplant flesh in a shallow crosshatch without cutting through the skin. Brush the cut surfaces with 2 tablespoons oil and season with 1/2 teaspoon salt. Place cut-side up on the baking sheet and roast for 30–35 minutes until tender.
  2. Meanwhile, combine the lentils and water in the saucepan. Bring to a boil, reduce to a gentle simmer, and cook for 20–25 minutes until tender but intact. Drain well.
  3. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the onion and cook for 6 minutes. Add the tomatoes, oregano, and remaining 1/2 teaspoon salt; cook for 5 minutes until softened.
  4. Scoop the roasted eggplant flesh into the skillet, leaving a 1/2-inch border inside each skin. Chop the flesh roughly with the spoon. Fold in the drained lentils, lemon juice, and parsley.
  5. Divide the mixture among the eggplant boats and scatter the feta on top. Return to the oven for 10–12 minutes, until hot and lightly golden in places. Serve one half per person.

A useful detail

If an eggplant half rocks on the tray, trim a very thin strip from its rounded skin side before roasting, taking care not to cut deeply enough to create a hole.

Make it your own

  • Use plain cooked lentils from a pouch, about 2 cups, checking that they contain no chili or pepper.
  • Replace feta with small pieces of mild goat cheese.

Keep it well

Refrigerate in shallow covered containers within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or colder for up to 4 days. Reheat to 165°F (74°C).