Stuffed Eggplant with Lentils
A nutritious and tasty dish featuring tender eggplant halves stuffed with a savory lentil filling, rich with spices and fresh tomatoes, perfect for family dinners or gatherings.
Ingredients
Main Ingredients
- 2 medium eggplants Globe eggplants are ideal for stuffing.
- 1 cup lentils Rinsed before cooking.
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 tablespoons olive oil
Optional Ingredients for Customization
- Kalamata olives, feta cheese, jalapeños, breadcrumbs, cheese, zucchini Used for variations and substitutions.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Wash the eggplants, cut them in half lengthwise, and scoop out the flesh to create 'boats'.
Cooking Lentils
- In a medium pot, bring water to a boil and add rinsed lentils. Cook for about 20 minutes until tender but not mushy. Drain and let cool.
Sautéing Aromatics
- In a large skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, sauté until soft and aromatic, around 5-7 minutes.
Preparing the Filling
- Chop the scooped-out eggplant flesh and add to the skillet along with diced tomatoes, cumin, and paprika. Cook for about 5 minutes.
- Mix in the cooked lentils and season with salt and pepper to taste.
Stuffing and Baking
- Stuff the eggplant halves generously with the lentil mixture. Place in a baking dish, cover with foil, and bake for 30 minutes. Remove foil and bake for another 10 minutes until golden.
Serving
- Garnish with fresh parsley before serving and enjoy your Stuffed Eggplant with Lentils!
Notes
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in the oven for best results.