Moroccan Lentil-Stuffed Eggplant

By Tracy

4 Person

60 Minutes

429 Calories

Stuffed baked eggplant with Moroccan-spiced lentils! Just 9 ingredients, big flavor, plenty of protein and fiber, and the perfect side dish or entree. For those stuffing the eggplant, simply bake until bubbling and golden brown and you have one saucy, satisfying dinner on your hands. Freshly baked Moroccan Lentil-Stuffed Eggplant that's gluten-free and vegan. This is the perfect hearty entree or side dish that would be especially perfect for hosting.

Ingredients

1 stalk chopped parsley or cilantro
1 1/2 tbsp. gluten-free panko bread crumbs
1 1/2 tbsp. vegan parmesan cheese
1/2 tsp. smoked paprika
1/4 tsp. black pepper
1 3/4 cups crushed tomatoes
1 batch moroccan-spiced lentils
1/2 tsp. sea salt
2 tbsp. avocado or coconut oil
4 small eggplants

Method

01

Preheat oven to 375 degrees F (190 degrees C) and get out a 9x13-inch (or similar size) baking dish.
02

To a large saucepan or rimmed skillet, add Moroccan-Spiced Lentils, crushed tomatoes, salt, pepper, and paprika. Heat over medium heat until bubbling. Then reduce heat to simmer and cook for 5 minutes more.
03

See notes if thinly slicing and rolling the eggplant. Otherwise, use a knife to cut an angled divot out of the center of your eggplants. Then use a spoon to scrape out a hollow center. Leave enough eggplant flesh so it's sturdy enough to hold the lentils.
04

Heat a large rimmed skillet over medium heat. Once hot, add oil and the eggplant cut-side down and cover your pan. Cook on one side for 4-5 minutes or until slightly charred.
05

Flip the eggplant over on the other side, cover, and cook for 4-5 minutes more until the eggplant to be softened and browned on the outside.
06

Once the eggplant is cooked, place cut-side up in your baking dish and top with lentils. There should be plenty to fill the eggplant and some overflow, which can be spooned down into the dish. Top with vegan parmesan cheese and panko bread crumbs.
07

Bake uncovered for 30-35 minutes or until the eggplant is soft and browned and the lentils are bubbling. The bread crumbs should be browned.
08

Garnish with fresh parsley or cilantro (optional) for color and flavor. Serve it.

Related Tags

Moroccan Lentil-Stuffed Eggplant

3.9

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Calorie 429 Kcal
Prep Time 15 Mins
Cook Time 45 Mins
Total Time 60 Mins

02 Ingredients

1 stalk chopped parsley or cilantro

1 1/2 tbsp. gluten-free panko bread crumbs

1 1/2 tbsp. vegan parmesan cheese

1/2 tsp. smoked paprika

1/4 tsp. black pepper

1 3/4 cups crushed tomatoes

1 batch moroccan-spiced lentils

1/2 tsp. sea salt

2 tbsp. avocado or coconut oil

4 small eggplants

03 Method

Step 1

Preheat oven to 375 degrees F (190 degrees C) and get out a 9x13-inch (or similar size) baking dish.

Step 2

To a large saucepan or rimmed skillet, add Moroccan-Spiced Lentils, crushed tomatoes, salt, pepper, and paprika. Heat over medium heat until bubbling. Then reduce heat to simmer and cook for 5 minutes more.

Step 3

See notes if thinly slicing and rolling the eggplant. Otherwise, use a knife to cut an angled divot out of the center of your eggplants. Then use a spoon to scrape out a hollow center. Leave enough eggplant flesh so it's sturdy enough to hold the lentils.

Step 4

Heat a large rimmed skillet over medium heat. Once hot, add oil and the eggplant cut-side down and cover your pan. Cook on one side for 4-5 minutes or until slightly charred.

Step 5

Flip the eggplant over on the other side, cover, and cook for 4-5 minutes more until the eggplant to be softened and browned on the outside.

Step 6

Once the eggplant is cooked, place cut-side up in your baking dish and top with lentils. There should be plenty to fill the eggplant and some overflow, which can be spooned down into the dish. Top with vegan parmesan cheese and panko bread crumbs.

Step 7

Bake uncovered for 30-35 minutes or until the eggplant is soft and browned and the lentils are bubbling. The bread crumbs should be browned.

Step 8

Garnish with fresh parsley or cilantro (optional) for color and flavor. Serve it.

04 Author