Lentil & Kale Stuffed Eggplant


When Your Leftovers Make A Surprisingly Lush Meal

prep time 10 mins     total time 25 minutes



Serves Two

  • 1 eggplant

  • 1 cup of cous cous

  • 6/7 handfuls of kale

  • 1 tablespoon coconut oil / sesame oil / miso pasta

  • 12 olives

  • 60g sweetcorn

  • 200g green lentils (tinned pre cooked)

  • Pinch of black pepper, salt and sweet chilli

  • Optional: Balsamic Vinegar for dressing


  1. Slice the eggplant down the centre and hash the base slightly. Drizzle sesame oil over the eggplant and spread 1/2 tbs of miso past over each half.

  2. Add the cous cous to a bowl and add one cup of water, stir and leave to absorb. for 5 minutes

  3. Meanwhile add the kale, lentils, sweetcorn and olives to a pan with 1 tbs of olive oil.

  4. One the cous cous is ready, add to the pan and add seasoning of your choice. I kept things simple and used pepper and sweet chilli flakes.

  5. Once heated, around 7 mins in the pan, take o f the heat and place to one side.

  6. Once the eggplant is cooked, remove this and place to one side.

  7. Dress your plate with some salad leaves , add the eggplant and cover with the lentil cous cous mix.



  • Eggplants contain a red-blue flavonoid plant pigment called anthocyanin which has been proven to help with lowering blood pressure significantly.

  • Green Lentils are low in calories, rich in iron, folate and an excellent source of protein. They are packed with health-promoting polyphenols and studies outline they may reduce several heart disease risk factors.

Lydia May Jeffery