Savory Vegan Stuffed Eggplant with Lentils Recipe

/ Vegan Recipes / By

If you’re searching for a satisfying and nutritious meal, look no further than this Vegan Stuffed Eggplant with Lentils. This dish brings together the earthiness of eggplant and the hearty texture of lentils in a delightful combination that will impress even the most dedicated meat-eaters. It’s not just a recipe; it’s a delicious way to incorporate plant-based goodness into your diet.

This vegan recipe is perfect for those busy weeknights when you want something quick yet nourishing. The flavors meld beautifully, creating a delightful taste experience that’s both filling and light. The smoky undertones of the roasted eggplant combined with the seasoned lentils make each bite a celebration of flavors.

A Flavorful Vegan Stuffed Eggplant Recipe

A vegan stuffed eggplant filled with lentils and vegetables, garnished with herbs on a rustic wooden table.

Packed with hearty lentils, fresh vegetables, and aromatic spices, this stuffed eggplant is a nutritious and satisfying dish. The taste is a delightful balance of savory, smoky, and slightly sweet notes, making it a standout choice for any meal.

Ingredients

  • 2 medium eggplants
  • 1 cup cooked lentils (green or brown)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 cup diced tomatoes (canned or fresh)
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh parsley or basil for garnish

Instructions

  1. Prepare the Eggplants: Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch border. Brush the cut sides with olive oil and place them on a baking sheet, cut side down. Roast for 20-25 minutes until tender.
  2. Cook the Filling: In a skillet, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant. Stir in the bell pepper and cook until softened, then add the diced tomatoes, cooked lentils, cumin, smoked paprika, salt, and pepper. Cook for another 5-7 minutes until everything is heated through.
  3. Stuff the Eggplants: Turn the roasted eggplant halves cut side up. Fill each half generously with the lentil mixture. Return to the oven and bake for an additional 10 minutes.
  4. Garnish and Serve: Remove from the oven and garnish with fresh parsley or basil before serving. Enjoy your Vegan Stuffed Eggplant with Lentils warm!

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes

Nutrition Information

  • Servings: 4 servings
  • Calories: 220kcal
  • Fat: 8g
  • Protein: 10g
  • Carbohydrates: 32g