Stuffed Eggplant with Lentils

Winter vegetables are some of favorite, including eggplant. This recipe with the predominant flavors of eggplant and lentils is a satisfying and nourishing meal for a cold winter evening.

Stuffed Eggplant


> 1 eggplant, halved lengthwise
> cooking spray
> 1 tablespoon olive oil
> 1 medium onion, finely chopped
> 1 large carrot, peeled and diced
> 2 cloves garlic, finely chopped
> 2 cups cooked lentils
> 2 tablespoons balsamic vinegar
> salt and pepper


Heat oven to 450°. Remove pulp from eggplant, and cut pulp into 1/4-inch cubes. Coat eggplant shells with cooking spray, and sprinkle with salt. On a baking sheet lined with parchment paper, place eggplant shells open side down.

Coat eggplant cubes with cooking spray, and sprinkle with salt. Place in one layer on the same baking sheet. Bake eggplant shells and cubes until tender, about 10 minutes. Remove eggplant, and reduce oven to  350°.

In a medium nonstick skillet over medium heat, heat oil. Cook onion and carrot until soft, about 5 minutes. Add garlic, lentils, eggplant cubes and vinegar. Season with salt and pepper. Reduce heat to simmer, stirring occasionally for about 5 minutes.

Flip shells on baking sheet and stuff with lentil-eggplant mixture. Cover with aluminum foil and bake until warm, about 10 minutes.

Optional: Top with goat cheese or other desired cheese.

Makes 2 servings plus extra lentil-eggplant mixture.

Adapted from Self.


2 thoughts on “Stuffed Eggplant with Lentils

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