Moroccan Lentil Stuffed Eggplants

Moroccan Lentil Stuffed Eggplants

Recipe by GenevaWatsonCourse: Sides, AppetizersCuisine: AmericanDifficulty: Medium


Prep time


Cooking time


Total time






  • 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


  • 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!


  • For the leftovers, you can keep them in the refrigerator for up to 4 days or in the freezer up to 1 month.
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