Description
This dish features eggplants stuffed with a savory lentil mixture.
Ingredients
Scale
- 2 medium eggplants
- 1 cup lentils, rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out the flesh.
- Boil the lentils in water until tender, about 20 minutes.
- In a pan, heat olive oil over medium heat and sauté onions and garlic until soft.
- Add diced tomatoes, cumin, paprika, and the scooped eggplant flesh. Cook for 5 minutes.
- Mix in the cooked lentils and season with salt and pepper.
- Stuff the eggplant halves with the lentil mixture.
- Place stuffed eggplants in a baking dish and cover with foil.
- Bake for 30 minutes, then remove foil and bake for an additional 10 minutes.
- Garnish with fresh parsley before serving.
Notes
- Choose firm eggplants for best results.
- Feel free to add other vegetables to the stuffing.
- Serve with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Stuffed Eggplant, Lentil Recipe, Vegan Dinner