Millet & Red Lentil-Stuffed Aubergines


This time I would like to start with a few words about losing and finding the balance. Unfortunately, recently I’ve lost this (in my opinion) one of the most important things in life. How did that happen? I honestly don’t know. Somehow I stopped exercising and eating healthy. I was spending hours lying on the sofa and doing nothing. Literally nothing. I stopped reading books. I didn’t even watched TV-Series.  I have no idea what I was doing the whole time.

Contrary to popular belief, plant based diet doesn’t automatically make your eating habits healthy. Obviously, I don’t mean vegans are deficient in some nutrients. I’m talking about eating pasta with tomato sauce for almost 7 days a week. (At this point I have to say, that I love pasta with tomato sauce. I also love Oreo cookies, but I don’t consider them as a perfect base of healthy vegan diet). In my opinion every unbalanced diet is unhealthy. I used to criticise people who tend to eat that way, and unexpectedly I became this person as well. I even stopped posting the pictures of my meals on Instagram because they didn’t look attractive enough (I’m know it’s not a life drama but the aesthetic of the food was always very important to me).

The next phase of this unbalanced period was the obsessive tidying up. I spent my first (and last) holiday in this year doing laundry and cleaning. It took me whole two weeks and after this time, I came back to work not rested at all. Moreover, my flat didn’t seem to be cleaner as usual.

Eventually I felt sick and my face broke out with spots. I felt terrible. That led me to a reflection on the origins of the problem. I didn’t found them yet. I’m still looking for the reasons and, like always, I hope that this blog will help me to stick to my new plan. In order to celebrate my new start, I decided to post one of my favourite recipes for stuffed aubergine. It’s healthy and absolutely delicious! And it looks really nice as well.


  •  2 large aubergines
  • 1 cup of millet (cooked)
  • 1 cup of red lentils (cooked)
  • 1 medium red bell pepper
  • 2 tomatoes
  • 1 onion
  • 2 cloves of garlic
  • 2 tbsp. of sweet paprika
  • 1 tsp. of chilli flakes
  • 1 tsp. of dried oregano
  • 1 tsp. of dried basil 
  • Olive oil for frying
  • Salt and pepper to taste

Slice the aubergines in half lengthways (leave the stem). Using a teaspoon, scoop out the aubergine flesh. Place the remaining ‘shells’ in a baking dish brushed with a little of the oil, season with salt. Coarsely chop the aubergine flesh, set aside.

Prepare the remaining vegetables: blanch, peel and chop the tomatoes. Finely chop the onion and the red bell pepper. Mince the garlic.

Start cooking: heat the oil in a large frying pan. First add the onion and garlic, than the aubergine flesh and bell pepper. After a few minutes and add the flesh from the tomatoes. Stir to combine and sauté for about 15 minutes (the sauce should start o thicken). Add the lentils, millet, paprika, chilli flakes and herbs. Mix well together. Season with salt and pepper.

In the meantime preheat the oven to 180° C. Fill up the aubergine shells with the stuffing. Bake them in the oven for about 30 minutes (they should be soft and golden). Serve with fresh salad.

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