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–+ servings
Moroccan Lentil-Stuffed Eggplant

Savory Moroccan Lentil-Stuffed Eggplant Your New Comfort Dish

Moroccan Lentil-Stuffed Eggplant is a healthy and flavorful recipe perfect for any meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Moroccan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2 small Eggplants Choose small eggplants for the best shape and texture.
  • 1 cup Moroccan-Spiced Lentils Brown lentils are ideal.
  • 1 cup Crushed Tomatoes Can substitute with diced or pureed tomatoes.
  • 1 teaspoon Sea Salt Adjust according to your taste preference.
  • 1 teaspoon Black Pepper Use to taste.
  • 1 teaspoon Smoked Paprika Add more if you like a smokier taste.
Topping
  • 1/2 cup Vegan Parmesan Cheese Optional but highly recommended.
  • 1 cup Gluten-Free Panko Breadcrumbs Can substitute with homemade bread crumbs.
Cooking
  • 2 tablespoons Avocado or Coconut Oil Can substitute with water for an oil-free version.
Garnish
  • 1/4 cup Fresh Chopped Parsley or Cilantro For garnish.
Serving
  • 2 cups White or Brown Rice/Cauliflower Rice Choose a hearty base for serving.

Equipment

  • 9x13-inch Baking Dish
  • saucepan
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and gather your equipment.
  2. Combine the lentils, crushed tomatoes, sea salt, black pepper, and smoked paprika in a saucepan. Heat over medium until bubbling, then simmer for 5 minutes.
  3. Prepare eggplants by cutting divots into the tops and scooping out the flesh, leaving 1/4 inch of shell intact.
  4. In a skillet, heat the oil over medium-high. Sear the eggplant halves cut-side down for 4-5 minutes.
  5. Transfer the seared eggplants to the baking dish, cut-side up, and fill each with the lentil mixture. Top with vegan parmesan and panko breadcrumbs.
  6. Bake uncovered for 30-35 minutes until the eggplant is tender and the topping is golden brown.
  7. Garnish with parsley or cilantro and serve warm with white or brown rice, or cauliflower rice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 600mgPotassium: 800mgFiber: 15gSugar: 8gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 3mg

Notes

Taste and adjust seasonings as needed. Make ahead by preparing the filling and searing eggplants a day before.

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