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Cheesy aubergines

Tamara Willner
Written by

Tamara Willner

Reviewed by dietitian

Fiona Moncrieff

2 min read
Last updated June 2024

These baked aubergines are stuffed with a delicious lentil and vegetable filling, and topped with a cheesy sauce. They are also a great leftover lunch option. Just wrap in foil, reheat, and serve with a side of salad!

Recipe: Cheesy aubergines

Prep and cooking time: 50 mins

Serves: 4


  • 2 x 400g aubergines (or 4 small/medium)
  • 2 tbsp olive oil
  • 1 garlic clove, finely diced or minced
  • 1 small red onion, diced
  • 100g red lentils
  • 1 x 400g tin chopped tomatoes
  • 230ml of water
  • 1 large carrot, diced into 0.5cm cubes
  • 1⁄2 tsp dried cumin
  • 1 tsp dried oregano
  • 80g cheddar cheese, grated (or vegan cheese, grated)
  • 1 large handful fresh parsley, roughly chopped
  • 120g rocket or preferred salad leaves (optional side)

Optional cheese sauce:

  • Use 50g of the grated cheese to make a cheese sauce
  • 25g butter
  • 25g wholemeal flour 250ml full-fat milk


  1. Preheat the oven to 180°C/160°C fan.
  2. Slice the aubergines in half lengthways down the centre. Score diagonally along each half (about 2⁄3 of the way to the bottom), drizzle with 1 tbsp of the oil, and bake for 25-35mins, or until tender.
  3. While aubergines are baking, add 1 tbsp of the remaining oil to a large saucepan, over medium heat. Fry the garlic and onion, until softened. Add the lentils and tinned tomatoes. Stir for 3mins before adding the water and carrots.
  4. Add the dried spices to the mixture, and reduce heat to medium-low. Simmer for approximately 20mins, stirring often, until the liquid is reduced and lentils are soft and ‘meaty’. Add a pinch of salt and pepper.
  5. Take aubergines out of the oven and scrape out 1/2 – 2⁄3 of the flesh, leaving shelled aubergine skins. Add the removed flesh to the lentil mixture. Stir lightly and leave to rest.
  6. Prepare the cheese sauce (optional) by melting the butter in a non-stick saucepan over a low heat until it’s melted. Sift in flour and stir well.
  7. Gradually and slowly, add the milk. Stir constantly for 5-8mins until thickened. Take it off the heat, stir in 50g of the cheese, and add a pinch of salt and pepper.
  8. Place the lentil mixture into the aubergine skins and cover with cheese sauce (you can save any leftovers and add more to serve later, if desired).
  9. Sprinkle the remaining 30g (or all 80g if no cheese sauce) of cheese and bake for 5mins, until the cheese is melted and golden. Sprinkle the parsley and enjoy with a side salad.
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Write a response

Cynthia Hemming

9 May, 2021

The meals I’ve been reading seem to be mostly for two people or four. As there is only me living in my apartment what do I do with the second or even third or fourth meal?

Maggie Hayo

6 May, 2021

Why don t you include calorie and carb content in the recipes? I am a diabetic so need to know. Thanks

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