Moroccan Lentil Stuffed Eggplants
Course: Sides, AppetizersCuisine: AmericanDifficulty: MediumServings
4
servingsPrep time
15
minutesCooking time
45
minutesCalories
429
kcalIngredients
- For Eggplant
4 small eggplants
2 tbsp. avocado or coconut oil
1 pinch sea salt
- For Lentils
1 batch Moroccan-Spiced Lentils
1 3/4 cups crushed tomatoes
1/4 tsp each sea salt and black pepper (plus more to taste)
1/2 tsp smoked paprika (plus more to taste)
- For Topping
1 1/2 tbsp. vegan parmesan cheese
1 1/2 tbsp. gluten-free panko bread crumbs
- For Serving (Optional)
Fresh chopped parsley or cilantro
White or brown rice or cauliflower rice
Directions
- Preheat oven to 375 degrees F. Prepare a 9×13-inch baking dish.
- Pour Moroccan-Spiced Lentils, crushed tomatoes, salt, pepper, and paprika into a large saucepan or rimmed skillet.
- Heat over medium heat until bubbling. Reduce heat to simmer and cook for 5 minutes more. Taste and adjust seasonings as needed.
- Cut an angled divot out of the center of eggplants; using a knife to. Scrape out a hollow center; using a spoon. Make sure to leave enough eggplant flesh so it’s sturdy enough to hold lentils.
- Heat oil in a large rimmed skillet over medium heat. Add eggplant, cut-side down and cover, cook on one side for 4-5 minutes or until slightly charred. Then flip over and cook for another 4-5 minutes on the other side, until softened and browned on outside.
- Once done, place eggplant, cut-side up in baking dish and top with lentils. Top with vegan parmesan cheese and panko bread crumbs.
- Bake, uncovered, for 30-35 minutes or until eggplant is soft and browned and lentils are bubbling. The bread crumbs should be browned.
- Serve on its own or over rice or cauliflower rice. Garnish with fresh parsley or cilantro.
- Enjoy!
Notes
- For the leftovers, you can keep them in the refrigerator for up to 4 days or in the freezer up to 1 month.
