Stuffed baked eggplant with lentils and vegan cheese!
I love them most when they are baked or grilled and topped with lots of vegan cheese. These eggplants are stuffed with flavorful lentils which add healthy plant-based protein.
- 2 eggplants (medium size)
- 1 red onion diced
- 4-5 garlic cloves minced
- oil (or water, if oil-free
- 1/4 cup hot water
- 2 tomatoes chopped
- 300 g cooked green lentils
- 200 g vegan cheese
- salt and black pepper to taste
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tbsp agave
- 1 tbsp soy sauce gluten-free if needed
- 3 tsp tomato paste
- Fresh herbs to garnish
Preheat oven to 200 degrees Celsius and line a large baking sheet with parchment paper.
Cut the eggplants in half (lengthwise) and scoop out about 2/3 of the flesh leaving 1 cm thick border around the skin.
Process half of the scooped out eggplant flesh in a food processor and set aside.
Place the eggplant “boats” on a baking sheet, sprinkle with sea salt and bake for 20 minutes.
Meanwhile, heat oil in a skillet over medium heat. Add onion and sauté for about 4-5 minutes.
Add garlic, eggplant flesh, all spices, soy sauce, tomato paste, and hot water. Put a lid on the skillet and cook for about 5-10 minutes.
Add tomatoes and cooked lentils and cook for a few more minutes. Taste and adjust seasoning.
Once the eggplants have been in the oven for 20 minutes, reduce the temperature to 180 degrees Celsius and stuff each half with the lentil eggplant mixture.
Add vegan cheese on the top and bake for another 10 minutes.
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