Feta and Collard Greens Stuffed Eggplants in Tomato and Red Lentil Sauce

Posted by Ayala Laufer-Cahana on
Feta and Collard Greens Stuffed Eggplants in Tomato and Red Lentil Sauce

Do you like eggplants? Eggplants are so versatile, that I bet that even if your answer is no you can still fall in love with eggplants, given the right treatment and preparation.

Eggplant roll-ups make for a pretty presentation, and the lentil tomato sauce is the perfect high-protein, high-fiber nourishing complement, making this a highly nutritious & delicious dish.

Note about storing eggplants: Store them, unwrapped, at room temperature, away from direct sun, and use within 2-3 days. Keep them away from ripe fruits and veggies such as bananas, avocados and melons – the ethylene produced by these will make your eggplants spoil faster.


  • 3 large eggplants cut lengthways into ¼ inch-thick slices
  • Olive oil for brushing and sautéing
  • Salt and black pepper
  • 3 tablespoons Dr. Ayala’s Magic Spice, divided
  • 2 large onions finely chopped
  • 1 teaspoon mustard seeds (optional)
  • 2 tablespoons tomato paste
  • 1 large (28 oz) can diced tomatoes
  • 1 cup red lentils, washed
  • 1/2 cup water
  • A bunch of collard or spinach leaves, washed and dried
  • About 4 ounces feta cut into ½ by ½ by 1 inch chunks
  • 1 cup torn basil leaves, divided


Roast the eggplants:

  1. Preheat the oven to 350F.
  2. Place eggplant slices on two large baking sheets lined with parchment paper. Brush with olive oil and sprinkle with salt, black pepper and Dr. Ayala’s Magic Spice. Do so on both sides of the eggplant slice.
  3. Roast for 20-25 minutes, until golden brown. Leave to cool.

Make the sauce:

  1. Put a swish of olive oil in a large sauté pan on a medium-high heat, add the onions and sauté for about 7 minutes, until golden brown. Add mustard seeds and cook for two more minutes, then add the tomato paste, diced tomatoes, red lentils, Dr. Ayala’s Magic Spice, a pinch of salt and water.
  2. Bring to a boil, and then lower to simmer for 30-40 minutes, until the lentils are soft and the sauce is thick, taste the sauce and correct seasoning if needed.
  3. Pour the sauce into a large enough baking dish.

Fill the eggplant slices:

  1. Take an eggplant slice and put a few collard leaves on top. Put a piece of feta in the middle, add a few basil leaves, then roll up the eggplant, from the thin end towards the thicker edge, so the filling is encased.

Finish it off:

  1. Place the eggplant rolls seam-side down in the tomato lentil sauce, and repeat with until you’ve used up all your eggplant slices. Press the eggplant rolls gently into the sauce.
  2. Bake the dish for 15-20 minutes.


Dr. Ayala






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