Moroccan Lentil-Stuffed Eggplant
Ingredients
The eggplant
-
4
small
eggplants
-
2
Tbsp
avocado or coconut oil
-
1
pinch
sea salt
The lentils
-
1
batch
Moroccan-Spiced Lentils
-
1 ¾
cups
crushed tomatoes
-
¼
tsp
sea salt
-
¼
tsp
black pepper
-
½
tsp
smoked paprika
The topping
-
1 ½
Tbsp
vegan parmesan cheese
-
1 ½
Tbsp
gluten-free panko bread crumbs
For serving (optional)
-
to taste
fresh chopped parsley or cilantro
-
to taste
white or brown rice or cauliflower rice
Instructions
- Preheat the oven to 375°F (190°C) and prepare a baking dish.
- In a saucepan, combine the Moroccan-Spiced Lentils, crushed tomatoes, salt, pepper, and paprika, and heat until bubbling.
- Prepare the eggplants by cutting an angled divot and hollowing them out, leaving enough flesh for structure.
- Heat oil in a skillet and cook the eggplants cut-side down until charred and softened.
- Place the eggplants cut-side up in the baking dish and fill with the lentil mixture, topping with vegan parmesan and panko.
- Bake uncovered for 30-35 minutes until the eggplant is soft and the lentils are bubbling.
- Serve garnished with parsley or cilantro, and optionally over rice or cauliflower rice.
Nutrition Facts (estimated)
Servings
4
Calories
429
Total fat
9.6g
Total carbohydrates
72.8g
Total protein
19.4g
Sodium
403mg
Cholesterol
0mg
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