Smoky eggplant and lentil stew with baked feta from Tenderheart: A Book About Vegetables and Unbreakable Family Bonds (page 182) by Hetty Lui McKinnon

  • smoked paprika
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  • harissa powder
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute green lentils or other cooked legumes for brown lentils; harissa paste or chilli flakes for harissa powder; and haloumi cheese, mozzarella cheese, or cheddar cheese for feta.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute green lentils or other cooked legumes for brown lentils; harissa paste or chilli flakes for harissa powder; and haloumi cheese, mozzarella cheese, or cheddar cheese for feta.

  • Lsblackburn1 on January 28, 2026

    Tenderheart has become my go-to book for weeknight cooking and this was another solid recipe. I used my Rancho Gordo sunshine lentils and they were still a bit al dente after 50 minutes - should have cooked longer. (But I made this in my brasier and just used the lid - not foil. Would that make a difference??) Still delicious!

  • gootenbeez on January 21, 2026

    Delicious, nutritious and filling. I live for feta and this did not disappoint. Made 6-8 portions depending on how you serve it.

  • breakthroughc on January 02, 2026

    This is seriously delicious! Deeply flavored, egglplant cooks down and gives a creamy mouthfeel to the dish. My lentils took 50 minutes to cook and they could have used another 5. Skimp on the salt for the sauce as the eggplant is not rinsed. Don’t skimp on the feta, the broiled feta is super scrumptious and adds a lot to the dish. It makes a lot, more like 6 servings. Served with naan and a simple cucumber, tomato and red onion salad.

  • Saladly on August 19, 2025

    Was out of feta so used mozzarella on top and served with mashed potato. Beautiful!.

  • crandall57 on August 02, 2025

    This is a delicious dish, but it makes a lot. The feta is necessary to balance the dish. We didn't serve it with anything (pasta, rice, flatbread, etc.).

  • Tealismyname on April 18, 2025

    Really delicious. We also added courgette. Hetty has a tendency to over season and I'm glad I skipped quite a few of her references to salting. We salted the eggplant and that was that! Especially with the feta, it didn't need any more.

  • pomona on March 24, 2024

    Another brilliantly tasty dish from this book.

  • Jenkneebee on January 05, 2024

    This is the first eggplant recipe I've truly loved. I make it all the time, but with canned chickpeas usually because I'm lazy. Sometimes I add a little cinnamon and za'atar for a more middle eastern flair.

  • allisonsemele on August 04, 2023

    My lentils took an extra 20min. Used maple syrup, but cut back to 1t. Couldn’t decide how I felt about the flavor it added. Served with orzo. I’d say this serves at least six. This is a pretty intensely flavored dish.

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