• 2 aubergines
  • 2 tbsp olive oil
  • 1 block of feta
  • 50-100ml milk
  • 2 tsp harissa paste
  • 50g pomegranate seeds
  • 250g cooked Puy lentils
  • handful flaked almonds
  • fresh basil leaves


Cook time: 50 mins Serves 2

Aubergines are a bit controversial; lots of people think they’re texture & taste isn’t nice, but I’d argue it’s because they haven’t been prepared correctly.  The charring of the aubergines in this recipe gives them a smoky taste which works really well with the spicy harissa & smooth feta. Winner winner, plant based dinner.


Heat the oven to 200C.

Place a frying pan on a high heat and allow it to warm. Rub each aubergine with olive oil and place in the pan. When the side begins to char, turn, ensuring each side becomes blackened (and looks like it wants to burst). When all sides are charred, place in a baking tray and put in the oven for 30 mins. When soft & cooked through, remove from the oven and set aside for 5-10 mins to cool slightly. When cool enough to handle, remove the skin from the outside, leaving the top stalk in place.

Put the feta in a bowl and mash with a fork, add the milk gradually until it creates a creamy texture (use as much milk as needed).

Prepare the lentils as described on the pack (have hot or cold).

Spread the creamy feta on to a serving dish and top the lentils. Slice each aubergine in half length ways and arrange on top of the lentils. Combine the harissa paste with the remaining olive oil and drizzle over the top. Finish with the pomegranate seeds, almonds & basil leaves.

Add some extra black pepper, salt & olive oil to taste.