Roasted Eggplant with Lentil and Fig 'Mince'. Gluten Free. Dairy Free. Plant Based.

Want an aha moment for your kitchen efforts?  A couple more steps than I usually have in my recipes, but totally doable and totally worth it!  Great for feasting or for a lazy Sunday lunch.

Ingredients (Prep 45mins, Serves 4)

  • 3 medium eggplant (6 small heirloom)
  • 2 Tbs olive oil
  • s+p

The "mince"

  • 2 Tbs olive oil
  • 2 cups cooked green puy lentils (2 BPA free tins, drained)
  • 5 dried figs, destemmed and roughly chopped
  • 1 4cm knob ginger grated/microplaned
  • 1 red chilli, sliced
  • S+P

Fresh coriander and pomegranate jewels to serve.


  1. Preheat oven to 180.
  2. Slice eggplants in half lengthways, arrange on baking tray and brush with olive oil (or coconut oil). Bake for 30 mins (a little longer if they are larger!).
  3. In the mean time, heat 1tbs olive/coconut oil in medium saucepan, add lentils, figs, ginger and fresh chilli. Cook for 20 minutes, stirring often. Season to taste.
  4.  Spread mixture on top of eggplants and bake for another 15 mins.

Serve on tray topped with fresh coriander and pomegranate jewels.

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VARIATION:  You can make a spiced cauli rice mix to add on top of the roasted eggplant instead of lentils, the 15-20 minutes that the dish is back in the oven makes it super toasty and delicious!

 VARIATION: To make the lime  +tahini dressing that you see slathered over the top in this pick simply whisk together the following ingredients

  • 2 Tbs tahini
  • juice and zest 1 lime
  • 1/2 cup water
  • s+p to taste

WANT IT MEATY?  You can replace the lentils with 500g grass-fed mince .  A delicious alternative!


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RECIPESAsja Svilans