Moroccan Lentil-Stuffed Eggplant
Moroccan Lentil-Stuffed Eggplant
Stuffed baked eggplants filled with Moroccan-spiced lentils. A hearty and flavorful dish, packed with protein, fiber, and nutrients. This gluten-free and vegan-friendly recipe makes a perfect side dish or main entrée.
Equipment
- Large Saucepan or skillet
- Baking dish (9x13-inch)
- Spoon for scooping
Ingredients
EGGPLANT
- 4 small eggplants
- 2 tbsp avocado or coconut oil (if avoiding oil, sub water)
- 1 pinch sea salt
LENTILS
- 1 batch Moroccan-Spiced Lentils
- 1 3/4 cup crushed tomatoes (crushed are best for flavor and texture // can sub diced or puréed tomatoes)
- 1/4 tsp each sea salt and black pepper (plus more to taste)
- 1/2 tsp smoked paprika (plus more to taste)
TOPPING
- 1 1/2 tbsp vegan parmesan cheese
- 1 1/2 tbsp gluten-free panko bread crumbs (I like Ian’s brand panko bread crumbs)
FOR SERVING optional
- Fresh chopped parsley or cilantro
- White or brown rice or cauliflower rice
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a 9×13-inch (or similar-sized) baking dish.
- Prepare the Lentil Filling: In a large saucepan or skillet, combine the Moroccan-Spiced Lentils, crushed tomatoes, salt, pepper, and smoked paprika. Bring to a simmer over medium heat, then reduce the heat to low and cook for an additional 5 minutes. Adjust seasoning to taste.
- Prepare the Eggplants: Use a knife to cut a divot out of the center of each eggplant and scoop out the flesh with a spoon, leaving enough around the edges to maintain structure. Reserve the scooped-out eggplant for another recipe.
- Cook the Eggplants:Heat a large skillet over medium heat and add oil. Place the eggplants cut-side down and cook for 4-5 minutes, or until lightly charred. Flip the eggplants, cover, and cook the other side for another 4-5 minutes, until softened.
- Stuff the Eggplants: Place the cooked eggplants cut-side up in the prepared baking dish. Fill each eggplant with the lentil mixture, allowing any extra lentils to spill into the dish. Top each eggplant with vegan parmesan cheese and panko bread crumbs.
- Bake: Bake the stuffed eggplants for 30-35 minutes, until the eggplants are tender and the bread crumbs are golden brown.
- Serve: Serve the stuffed eggplants as is, or over rice or cauliflower rice. Garnish with fresh parsley or cilantro, if desired.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 1 month.
Notes
- You can experiment with other spices or add-ins, such as dried fruits like raisins or apricots for a hint of sweetness.
- The leftover scooped-out eggplant can be used in other dishes like curries, dips, or soups.
- For a variation, you can slice the eggplants thinly and roll the lentils inside as roll-ups. Adjust cooking time accordingly.
Nutrition
Calories: 429kcalCarbohydrates: 72.8gProtein: 19.4gFat: 9.6gSaturated Fat: 1.2gSodium: 403mgFiber: 33.2gSugar: 25g
Tried this recipe?Please consider Leaving a Review!
Responses