Lentil Stuffed Eggplants: Hearty and Delicious!

These Moroccan lentil-stuffed eggplants are 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.

Lentil stuffed eggplant in a blue baking dish.

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This Lentil Stuffed Eggplant recipe transforms classic eggplants into a flavorful and satisfying main course. Roasted until tender, the eggplants become vessels for a protein-packed lentil filling bursting with aromatic herbs and spices. A creamy yogurt drizzle adds a finishing touch, balancing the savory flavors of the lentils.

This recipe is perfect for those seeking a delicious and unique vegetarian option. It is easy to prepare, requiring minimal ingredients and straightforward steps. Enjoy these lentil-stuffed eggplants as a standalone dish, or serve them alongside your favorite sides for a delicious meal.

Ingredients

Ingredients to make lentil stuffed eggplants on a white surface.

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: Both brown and green lentils work well in this recipe. 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 feel free to 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

Eggplant cut lengthwise and flesh scooped out.

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.

Prepared eggplants roasted in a baking dish.

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.

Lentils, scooped eggplant flesh, and spices in a frying pan.

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.

Cooked lentils ready to be stuffed.

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.

Prepared lentils filled into baked eggplants.

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.

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:

  1. Roasted vegetables: Roasted broccoli, carrots, or Brussels sprouts add a colorful accompaniment.
  2. Simple salad: A tossed salad with a light vinaigrette complements the dish’s richness.
  3. Couscous or quinoa: These fluffy grains provide a satisfying base and additional texture.
  4. Pita bread: Warm pita bread is perfect for scooping up any remaining filling or sauce.

Storage Tips

Leftover lentil-stuffed eggplants can be stored in the refrigerator in airtight containers for up to 3-4 days. Reheat in a preheated oven at 375°F for 15-20 minutes or until warmed through, or use the microwave.

For longer storage, you can freeze the stuffed eggplants for up to 2 months. Wrap each stuffed eggplant individually in plastic wrap or freezer paper, then place them in a freezer-safe container or bag. Thaw overnight in the refrigerator before reheating.

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

Can I use a different type of lentil?

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.

Can I make this recipe ahead of time?

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.

How can I make this dish vegan?

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.

A slice of lentil stuffed eggplant on a blue plate with baking dish in the background.

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.

Moroccan lentil stuffed eggplant drizzled with yogurt sauce.

Lentil Stuffed Eggplants

These Moroccan lentil-stuffed eggplants are a hearty and flavorful vegetarian dish that is easy to prepare, packed with protein, and sure to impress your guests.
5 from 1 vote
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Moroccan
Servings: 4
Author: Shilpa Kerur

Equipment

Ingredients

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

Calories: 361kcal | Carbohydrates: 53g | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 510mg | Potassium: 1230mg | Fiber: 23g | Sugar: 16g | Vitamin A: 1595IU | Vitamin C: 50mg | Calcium: 147mg | Iron: 5mg
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