Moroccan Lentil-Stuffed Eggplant By Minimalist Baker

Moroccan Lentil Stuffed Eggplant By Minimalist Baker

 

RatingDifficultyIntermediate
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Moroccan Lentil Stuffed Eggplant By Minimalist Baker
Yields4 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

Stuffed baked eggplant with Moroccan-spiced lentils! Just 9 ingredients, big flavor, plenty of protein and fiber, and the perfect side dish or entrée. This is perfect for hosting a family gathering or any occasion. 

EGGPLANT
 4 small eggplants
 1 pinch sea salt
LENTILS
 1 ¾ cups crushed tomatoes (crushed are best for flavor and texture // can sub diced or puréed tomatoes)
 ¼ tsp each sea salt and black pepper (plus more to taste)
TOPPING
 1 ½ tbsp gluten-free panko bread crumbs (I like Ian’s brand panko bread crumbs)
FOR SERVING optional
 Fresh chopped parsley or cilantro

Ingredients

EGGPLANT
 4 small eggplants
 1 pinch sea salt
LENTILS
 1 ¾ cups crushed tomatoes (crushed are best for flavor and texture // can sub diced or puréed tomatoes)
 ¼ tsp each sea salt and black pepper (plus more to taste)
TOPPING
 1 ½ tbsp gluten-free panko bread crumbs (I like Ian’s brand panko bread crumbs)
FOR SERVING optional
 Fresh chopped parsley or cilantro
Moroccan Lentil-Stuffed Eggplant By Minimalist Baker

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