Moroccan Lentil-Stuffed Eggplant
Stuffed baked eggplant with Moroccan-spiced lentils! Just 9 ingredients, big flavor, plenty of protein and fiber, and the perfect side dish or entree.
Stuffed baked eggplant with Moroccan-spiced lentils! Just 9 ingredients, big flavor, plenty of protein and fiber, and the perfect side dish or entree.
- pinch sea salt
- 4 small eggplant (~500 g each)
- 2 tbsp (30 ml) avocado or coconut oil (if avoiding oil sub water)
- 1 batch moroccan-spiced lentils
- 1 3/4 cups (~375 g) crushed tomatoes (crushed are best for f
- 1/4 tsp each sea salt and black pepper plus more to taste
- 1/2 tsp smoked paprika plus more to taste
- 1 1/2 tbsp (7 g) vegan parmesan cheese
- 1 1/2 tbsp (8 g) gluten-free panko bread crumbs (i like ian’
- fresh chopped parsley or cilantro
- white or brown rice or cauliflower rice
- Carbohydrate 0.1463175 g
- Cholesterol 0 mg
- Fat 0.03399375 g
- Fiber 0.0981750040054321 g
- Protein 0.038745 g
- Saturated Fat 0.0055125 g
- Serving Size 1 1 Serving (0g)
- Sodium 38.84725 mg
- Sugar 0.0481424959945679 g
- Trans Fat 0.0034125 g
- Calories 1 calories
Step-by-step
- Preheat oven to 375 degrees F (190 C) and get out a 9x13-inch (or similar size) baking dish.
- 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. Taste and adjust flavor as needed, adding more salt and pepper for overall flavor or paprika for smokiness.
- 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 (see photo). (Save leftover eggplant to make things like Eggplant Curry, Persian Eggplant Dip, or Baba Ganoush.)
- Heat a large rimmed skillet over medium heat. Once hot, add oil and the eggplant cut-side down and cover - you may have to do this in two batches depending on the size of your pan. Cook on one side for 4-5 minutes or until slightly charred. Then flip the eggplant over on the other side, cover, and cook for 4-5 minutes more. You're looking for the eggplant to be softened and browned on the outside.
- 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.
- 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.
- Serve as is or over rice or cauliflower rice (optional). Garnish with fresh parsley or cilantro (optional) for color and flavor.
- Best when fresh, though leftovers keep covered in the refrigerator up to 4 days or in the freezer up to 1 month.
Moroccan Lentil-Stuffed Eggplant: A Flavorful and Satisfying Meal
As a busy working mom, finding time to cook healthy and delicious meals can be a challenge. But let me tell you, this Moroccan Lentil-Stuffed Eggplant recipe is a game-changer. It's a fantastic dish that's both flavorful and incredibly easy to make, perfect for a weeknight dinner or a special occasion. The best part? It's packed with protein and fiber, keeping me feeling full and energized throughout the day.
The vibrant spices in the Moroccan lentil filling create an explosion of taste. The combination of warming paprika, savory lentils, and the slightly sweet eggplant is simply divine. I love how the eggplant becomes wonderfully soft and tender after baking, providing a perfect vessel for the hearty lentil filling. And the topping of vegan parmesan and panko breadcrumbs adds a delightful crunch that elevates the dish to another level.
Why this recipe works for me:
- Speed and Efficiency: The prep time is minimal. I can often chop the vegetables while my lentils are simmering, making it a truly efficient meal to prepare.
- Health and Nutrition: Lentils are a powerhouse of protein and fiber, keeping me full and satisfied. Eggplant is also a low-calorie vegetable rich in antioxidants. This dish provides a balanced and nutritious meal without sacrificing flavor.
- Flavor and Versatility: The Moroccan spices are a delightful twist on traditional stuffed eggplant. It's a dish that always impresses, whether it's a weeknight meal or a dinner party. I can serve it as a main course or as a flavorful side dish alongside rice or quinoa.
- Make-Ahead Potential: This is a great recipe for meal prepping. I can assemble the stuffed eggplants ahead of time and bake them when I'm ready to eat, making it perfect for busy schedules.
This Moroccan Lentil-Stuffed Eggplant recipe isn't just a meal; it's a testament to how delicious and healthy food can be. It's a dish that satisfies both my need for a quick, easy dinner and my desire for a flavorful, nutritious meal. Give it a try, and I'm sure you'll fall in love with its vibrant flavors and effortless preparation. It's become a staple in my family's dinner rotation, and I know it will quickly become a favorite in yours too.
Tips and Variations:
- Feel free to experiment with different spices to customize the flavor to your liking. A pinch of cumin or cinnamon can add another layer of warmth and complexity.
- If you don't have vegan parmesan cheese, you can omit it or substitute it with nutritional yeast for a cheesy flavor.
- Add some chopped vegetables like zucchini or bell peppers to the lentil filling for added nutrients and texture.
- Serve with a side of tzatziki or a simple salad for a complete and refreshing meal.
I hope you enjoy this delicious and easy recipe as much as I do. Happy cooking!
