Description
A healthy and delicious stuffed eggplant recipe filled with colorful veggies and hearty lentils, perfect for an easy dinner.
Ingredients
- 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).
- Slice 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 the onions and garlic until soft.
- Add the diced tomatoes, cumin, paprika, and the scooped-out eggplant flesh, cooking for about 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 the foil and bake for an additional 10 minutes.
- Garnish with fresh parsley before serving.
Notes
Serve with a side salad or rice for a complete meal. You can also make this dish ahead of time and reheat later.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: Mediterranean