Lentil Stuffed Eggplants: Hearty and Delicious!
This Moroccan lentil-stuffed eggplant is a hearty and flavorful vegetarian dish that is easy to prepare, packed with protein, and sure to impress your guests. The creamy yogurt drizzle complements the savory filling and brings a delightful coolness to the dish.
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Roasted until tender, the eggplants become vessels for a protein-packed lentil filling bursting with aromatic herbs and spices. This recipe is perfect for those seeking a delicious and unique vegetarian option. It is easy to prepare, requiring minimal ingredients and straightforward steps.
Ingredients
Eggplants: Choose medium-sized eggplants that feel heavy for their size. This indicates a firmer flesh that will hold its shape better during roasting and stuffing.
Lentils: This recipe works well with both brown and green lentils. Brown lentils offer a slightly nuttier flavor and firmer texture, while green lentils cook faster and have a milder taste.
Spices: This recipe uses a warm blend of spices, but you can adjust them to your liking. You can increase the amount of smoked paprika for a smokier flavor or add a pinch of cayenne pepper for a touch of heat.
Yogurt Sauce: Use plain whole milk yogurt for a rich flavor and creaminess. You can substitute low-fat yogurt, but the sauce may be thinner. Cilantro provides a refreshing herbal touch, but you can substitute it with parsley if preferred.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a ½-inch border around the edges. Chop the scooped-out eggplant flesh and set aside.
Step 2: Brush the eggplant halves with olive oil and place them in a baking dish cut side up. Bake in the preheated oven for about 10-15 minutes or until the eggplant is slightly tender.
Step 3: Heat oil and saute onions until translucent. Add the minced garlic and cook for another minute. Stir in the bell pepper, chopped eggplant flesh, tomatoes, lentils, vegetable broth or water, spices, and salt.
Step 4: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes or until the lentils are tender and the liquid is absorbed.
Step 5: Once the lentil mixture is ready, fill each eggplant with the lentil mixture, pressing down gently. Return the stuffed eggplants to the oven and bake for an additional 10-15 minutes. Take the eggplant out of the oven and drizzle the yogurt sauce.
Expert Tips
- Select eggplants that are firm, with smooth, unblemished skin. Medium-sized eggplants work best for this recipe.
- For a beautiful golden brown crust on the eggplants, brush them generously with olive oil or melted butter before placing them in the oven.
- Allow the stuffed eggplants to rest for 10-15 minutes before serving. This lets the flavors meld further and ensures the filling sets slightly, making it easier to slice and serve.
- Do not overstuff the eggplants, as this can lead to them splitting and the filling spilling out. Fill them generously but leave some room for expansion during baking.
- Leftover lentil-stuffed eggplants can be stored in the refrigerator in airtight containers for up to 3-4 days.
Serving Suggestions
Enjoy these lentil-stuffed eggplants as a standalone dish, or pair them with your favorite sides for a complete and flavorful meal. Here are some ideas:
- Roasted vegetables: Roasted broccoli, carrots, or Brussels sprouts add a colorful accompaniment.
- Simple salad: A tossed salad with a light vinaigrette complements the dish’s richness.
- Couscous or quinoa: These fluffy grains provide a satisfying base and additional texture.
- Pita bread: Warm pita bread is perfect for scooping up any remaining filling or sauce.
If you enjoy delicious eggplant recipes, you might also love trying this comforting eggplant and chickpea Buddha bowl for a quick and easy meal!
Recipe FAQs
Yes, you can substitute brown lentils with green lentils. Green lentils cook faster and have a milder flavor, so you may need to adjust the cooking time slightly.
Yes, you can prepare the lentil filling and stuff the eggplants ahead of time, then refrigerate until ready to bake. However, it’s best to make the yogurt sauce fresh before serving for optimal flavor.
To make this recipe vegan, simply swap the yogurt sauce for a dairy-free alternative, such as coconut yogurt or cashew cream seasoned with lemon juice and garlic.
More Moroccan Recipes
Experience the exotic flavors of Morocco with this Moroccan Chickpea Salad, featuring a harmonious blend of spices, herbs, and textures.
Boost your meal prep with this Moroccan lentil and roasted carrot salad. It’s vegan, ready in under 30 minutes, and perfect as a lunch option or a flavorful side dish throughout the week.
If you tried this Lentil Stuffed Eggplant Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
- Skillet
Ingredients
- 2 large eggplants
- 1 cup dried lentils brown or green, rinsed and drained
- 2 cups vegetable broth or water
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 can diced tomatoes
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika adjust as per taste
- ½ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- Salt and pepper to taste
- 2 tablespoons cilantro chopped (for garnish)
- Lemon wedges for serving
For the yogurt sauce (optional)
- 1 cup yogurt
- 1 clove garlic minced
- 1 tablespoon lemon juice
- 2 tablespoons cilantro finely chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a ½-inch border around the edges. Chop the scooped-out eggplant flesh and set aside.
- Brush the eggplant halves with olive oil, and place them on a baking sheet, cut side up. Bake in the preheated oven for about 15-20 minutes or until the eggplant is slightly tender.
- While the eggplants are baking, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
- Stir in the bell pepper, chopped eggplant flesh, tomatoes, lentils, vegetable broth or water, ground cumin, ground coriander, ground cinnamon, ground turmeric, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes or until the lentils are tender and the liquid is absorbed.
- Once the lentil mixture is ready, fill each eggplant with the lentil mixture, pressing down gently.
- Return the stuffed eggplants to the oven and bake for an additional 10-15 minutes, until heated through.
- To make the yogurt sauce, whisk together plain yogurt, minced garlic, lemon juice, cilantro, salt, and pepper.
- Take the eggplant out of the oven and drizzle the yogurt sauce. Serve the Moroccan lentil-stuffed eggplants garnished with chopped cilantro.
Notes
- Select eggplants that are firm, with smooth, unblemished skin. Medium-sized eggplants work best for this recipe.
- For a beautiful golden brown crust on the eggplants, brush them generously with olive oil or melted butter before placing them in the oven.
- Allow the stuffed eggplants to rest for 10-15 minutes before serving. This lets the flavors meld further and ensures the filling sets slightly, making it easier to slice and serve.
- Do not overstuff the eggplants, as this can lead to them splitting and the filling spilling out. Fill them generously but leave some room for expansion during baking.
Nutrition
