VEGAN STUFFED EGGPLANT WITH LENTILS

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Vegan Stuffed Eggplant

Stuffed baked eggplant with lentils and vegan cheese! This is a simple weeknight dinner, side dish or entrée which contains wholesome ingredients. The recipe is plant-based, relatively low-carb, and easy to make!

Ingredients

  • 2 medium eggplants
  • 1 onion diced
  • 3-4 garlic cloves minced
  • 1/2 tbsp oil (or water, if oil-free)
  • 1/4 cup vegetable broth
  • 2 plum tomatoes chopped
  • 1 1/2 cups of cooked lentils (300 g) e.g. canned
  • 1 batch vegan cheese sauce or 7 oz (200 g) of store-bought vegan cheese
  • 1/2 to 3/4 tsp sea salt or to taste
  • 1/3 tsp black pepper or to taste
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 tsp paprika
  • 3/4 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tbsp maple syrup
  • 1 tbsp soy sauce gluten-free if needed
  • 1 tbsp balsamic vinegar
  • 1 tbsp tomato paste
  • Fresh herbs to garnish
  • Red pepper flakes to taste (optional)

Instructions

  • Preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment paper.
  • Cut the eggplants in half (lengthwise) and scoop out about 2/3 of the flesh leaving a 1/2-inch (1 cm) thick border around the skin.
  • Process the scooped out eggplant flesh in a food processor and set aside. Check the step-by-step photos above in the blog post.
  • Place the eggplant "boats" on a baking sheet, sprinkle with sea salt and bake for 20 minutes.
  • Meanwhile, heat oil in a skillet over medium heat. Add onion and sauté for about 4-5 minutes.
  • Add garlic, eggplant flesh, all spices, soy sauce, balsamic vinegar, tomato paste, and vegetable broth. Put a lid on the skillet and cook for about 10 minutes.
  • Add tomatoes and cooked lentils and cook for a few more minutes. Taste and adjust seasoning. Add more salt/pepper/spices to taste.
  • Prepare the vegan cheese sauce or use store-bought vegan cheese.
  • Once the eggplants have been in the oven for 20 minutes, reduce the temperature to 350 degrees Fahrenheit (175 degrees Celsius) and stuff each half with the lentil eggplant mixture.
  • Add vegan cheese and bake for another 10 minutes. Garnish with fresh herbs and enjoy!

Notes

  • Please check the step-by-step photos above in the blog post.
  • If the eggplants in your region have a slightly bitter taste (which also depends on the variety), check out the preparation trick above in the blog post.
  • Recipe serves 4. Nutrition facts are for one serving made with my vegan cheese sauce.
This articel and recipe adopted from this site

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