Name: Moroccan Lentil Stuffed Eggplant
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4 servings
Ingredients: 4 small eggplants; 2 tbsp avocado oil ((if avoiding oil, sub water)); 1 pinch sea salt; 1 tbsp olive oil; 0.5 chopped yellow onion; 3 cloves garlic (minced); 1 tsp ground cumin; 1 tsp coriander powder; 1 tsp smoked paprika; 0.5 tsp salt; 0.5 tsp black pepper; 1.5 cups vegetable broth; 1 cup green lentils (rinsed); 1 tbsp maple syrup; 2 tbsp lemon juice; 1.75 cups crushed tomatoes ((crushed are best for flavor and texture // can sub diced or puréed tomatoes)); 0.25 tsp sea salt ((plus more to taste)); 0.25 tsp black pepper ((plus more to taste)); 0.5 tsp smoked paprika ((plus more to taste)); 1.5 tbsp vegan parmesan cheese; 1.5 tbsp gluten free panko breadcrumbs ((I like Ian’s brand panko bread crumbs)); null null fresh chopped parsley; null null fresh chopped cilantro; null null white rice; null null brown rice; null null cauliflower rice

Instructions

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1

Preheat oven to 375 degrees F (190 C) and get out a 9x13-inch (or similar size) baking dish.
2

To a large saucepan or rimmed skillet, heat olive oil (1 tbsp) over medium heat. Add yellow onion (0.5 chopped) and cook until softened, about 5 minutes. Add minced garlic (3 cloves) and cook for 1 minute more.
3

Stir in ground cumin (1 tsp), coriander powder (1 tsp), smoked paprika (1 tsp), salt (0.5 tsp), and black pepper (0.5 tsp). Cook for 1 minute until fragrant. Add green lentils (1 cup), vegetable broth (1.5 cups), crushed tomatoes (1.5 cups), and maple syrup (1 tbsp). Bring to a simmer, then cover and cook for 20-25 minutes, or until lentils are tender. Stir in lemon juice (2 tbsp). Taste and adjust seasoning.
4

Using a knife, cut an angled divot out of the center of your eggplants (4 small). Use a spoon to scrape out a hollow center, leaving enough eggplant flesh to hold the lentils. (Save leftover eggplant flesh for other dishes).
5

Heat a large rimmed skillet over medium heat. Add avocado oil (2 tbsp) and the eggplants (4 small) cut-side down and cover. Cook on one side for 4-5 minutes until slightly charred. Flip the eggplants (4 small), cover, and cook for 4-5 minutes more, until softened and browned. Season with sea salt (1 pinch).
6

Once the eggplants (4 small) are cooked, place cut-side up in your baking dish and generously stuff with the prepared Moroccan lentils. Pour any overflow lentils into the dish around the eggplant. Top with vegan parmesan cheese (1.5 tbsp) and gluten free panko breadcrumbs (1.5 tbsp). Season with sea salt (0.25 tsp) and black pepper (0.25 tsp) and smoked paprika (0.5 tsp).
7

Bake uncovered for 30-35 minutes or until the eggplants (4 small) are soft and browned and the lentils are bubbling. The gluten free panko breadcrumbs (1.5 tbsp) should be browned.
8

Serve as is or over [white rice], [brown rice] or [cauliflower rice] (optional). Garnish with [fresh chopped parsley] or [fresh chopped cilantro] (optional) for color and flavor.
9

Best when fresh, though leftovers keep covered in the refrigerator up to 4 days or in the freezer up to 1 month.

Nutrition Facts

Per portion

Divide into portions:

429

kcal

Protein (g)

Carbs (g)

Fat (g)

Macronutrients

Saturated Fat 1 g

Monounsaturated Fat 5 g

Polyunsaturated Fat 3 g

Fiber 33 g

Sugars 25 g

Micronutrients

iron

4mg

83% DV

sodium

403mg

70% DV

calcium

38mg

15% DV

potassium

625mg

53% DV

vitamin a

375mcg

167% DV

vitamin c

25mg

111% DV

vitamin k

20mcg

67% DV