A Mediterranean-style stuffed aubergine at approximately 205 calories. Lentils, mushrooms, and toasted walnuts stand in for the meat, with melted Parmesan on top.
This Lentil and Walnut Stuffed Aubergine takes a classic stuffed aubergine and rebuilds the filling around lentils, mushrooms, and walnuts instead of minced meat. The result is a genuinely satisfying vegetarian main with real texture and savory depth. At around 205 calories and 4 WW Classic Points per serving, it makes an easy, flavorful weeknight dinner.
Recipe Info
Serves: 8 | Prep Time: 20 minutes | Cook Time: 40 minutes | Calories per serving: ~205
Nutrition per Serving (Estimated)
Protein: 9g | Fat: 8g | Carbohydrates: 23g | Fiber: 7g
WW Classic Points: Approximately 4 points per serving (estimated from the original 6-point recipe, updated to reflect the plant-based lentil and walnut filling). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 4 aubergines (eggplants), about 900g / 2 lb total
- 15ml / 1 tablespoon olive oil
- 1 large onion, finely chopped, about 150g / 5oz
- 2 garlic cloves, minced
- 300g / 10.5oz chestnut mushrooms, finely chopped
- 400g / 14oz canned green lentils, drained and rinsed
- 50g / 1.75oz walnuts, finely chopped
- 250ml / 8fl oz tomato passata
- 1 teaspoon ground cumin
- 1 teaspoon chopped fresh parsley, plus extra to garnish
- 1/2 teaspoon salt, plus more to taste
- Freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 40g / 1.5oz Parmesan cheese, grated (or a vegetarian Italian-style hard cheese)
Instructions
- Preheat and parboil the aubergines. Preheat the oven to 180C (350F / Gas Mark 4). Wash the aubergines but do not peel them. Parboil them whole in salted boiling water for 5 minutes, then drain.
- Hollow out the shells. Once cool enough to handle, halve the aubergines lengthways. Scoop out the center pulp, leaving about a 5mm / 1/4in shell. Chop the pulp and set it aside.
- Saute the aromatics. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook for 3 minutes until softened and fragrant.
- Build the filling. Add the mushrooms and reserved aubergine pulp. Cook, stirring occasionally, for 6 to 8 minutes until the mushrooms release their liquid and begin to brown. Stir in the lentils and walnuts.
- Season and simmer. Add the tomato passata, cumin, parsley, salt, and pepper. Simmer over low heat for 5 minutes until thickened.
- Stuff and top. Arrange the aubergine shells in a lightly oiled roasting tin or casserole dish. Spoon the filling into each shell. Drizzle with lemon juice and sprinkle with Parmesan.
- Bake until golden. Bake for 20 to 25 minutes until the cheese is melted and golden and the aubergine is tender.
Serving Suggestions
- Pair with a simple green salad dressed with a lemon vinaigrette
- Serve alongside warm crusty whole-grain bread
- Add a dollop of plain Greek yogurt on top for extra creaminess
- Works well as a light main with a cup of soup on the side
- A side of roasted cherry tomatoes complements the Mediterranean flavors
Tips and Variations
- Swap the walnuts for pine nuts or almonds if you prefer
- Use home-cooked brown or Puy lentils instead of canned if you would rather cook them from scratch
- For a vegan version, omit the Parmesan or use a plant-based hard cheese
- Stir a spoonful of harissa or a pinch of chili flakes into the filling for extra heat
- Leftover filling makes a great topping for baked potatoes
Why This Recipe Works
Lentils and walnuts bring the same satisfying heartiness as the original minced meat filling, with mushrooms adding a deep, savory backbone that keeps every bite flavorful. The aubergine shell holds its shape while roasting the filling right inside it, so the flavors meld together instead of sitting side by side on the plate. This recipe proves a stuffed vegetable dinner does not need meat to feel like a real, satisfying meal.
Storage and Reheating
Store cooled stuffed aubergine halves in an airtight container in the refrigerator for up to 4 days. Reheat in a 180C (350F) oven until warmed through, or microwave individual portions. The unbaked, stuffed shells also freeze well for up to 2 months; bake from frozen, adding about 10 extra minutes.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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