Moroccan Lentil-Stuffed Eggplant

Lentil stuffed roasted eggplants with the sauce that you will remember.

Ingredients

Ingredients
Servings:
Eggplants
small
tbsp
Olive Oil
Pinch of Salt
g
Green Lentils
Garlic Clove
Yellow Onion
tbsp
Tomato Paste
g
Chopped Tomatoes
tbsp
Maple Syrup
tsp
Sea Salt
tbsp
Sweet Smoked Paprika Powder
tsp
Ground Cumin
tsp
Ground Coriander
tsp
Ground Ginger
tsp
Ground Turmeric
tsp
Cayenne Pepper
tbsp
Apple Cider Vinegar
g
Fresh Parsley
g
Parmesan Cheese
grated
g
Panko Bread Crumbs

Instructions

Preparing In The Kitchen
  1. Cook the lentils according to the package instructions. Peel the garlic and onion. In a food processor, add the garlic, onion, tomato paste, chopped tomatoes, maple syrup, sea salt, paprika, cumin, coriander, ginger, turmeric, cayenne pepper, and apple cider vinegar. Pulse to combine.
  2. Wash the parsley, shake dry and roughly chop the leaves. Once the lentils are tender, drain off any excess liquid and add the spice mixture and the parsley. Mix well to combine.
  3. Preheat oven to 190 ºC and prepare a medium sized oven-proof casserole pan. Wash the eggplants and pat dry. Cut out a wedge in the middle of the length and press the edges apart with your fingers.
  4. Heat a large skillet over medium heat. Once hot, add the olive oil and place the eggplants cut side down and cover. Cook on one side for 4-5 minutes, until slightly charred. Flip the eggplants over on the other side, cover, and cook for 4-5 minutes as well.
  5. Once the eggplants are slightly softened and browned, place them cut side up in the baking casserole and stuff with lentils.
  6. In a small bowl, mix the parmesan cheese with the breadcrumbs. Top the eggplants with the parmesan breadcrumbs mixture.
  7. Bake uncovered for 30-35 minutes, until the eggplants are soft and browned, and the lentils are bubbling. The breadcrumbs should be browned.
  8. Garnish with parsley and serve.

Preparing In The Kitchen
  1. Cook the lentils according to the package instructions. Peel the garlic and onion. In a food processor, add the garlic, onion, tomato paste, chopped tomatoes, maple syrup, sea salt, paprika, cumin, coriander, ginger, turmeric, cayenne pepper, and apple cider vinegar. Pulse to combine.
  2. Wash the parsley, shake dry and roughly chop the leaves. Once the lentils are tender, drain off any excess liquid and add the spice mixture and the parsley. Mix well to combine.
  3. Preheat oven to 190 ºC and prepare a medium sized oven-proof casserole pan. Wash the eggplants and pat dry. Cut out a wedge in the middle of the length and press the edges apart with your fingers.
  4. Heat a large skillet over medium heat. Once hot, add the olive oil and place the eggplants cut side down and cover. Cook on one side for 4-5 minutes, until slightly charred. Flip the eggplants over on the other side, cover, and cook for 4-5 minutes as well.
  5. Once the eggplants are slightly softened and browned, place them cut side up in the baking casserole and stuff with lentils.
  6. In a small bowl, mix the parmesan cheese with the breadcrumbs. Top the eggplants with the parmesan breadcrumbs mixture.
  7. Bake uncovered for 30-35 minutes, until the eggplants are soft and browned, and the lentils are bubbling. The breadcrumbs should be browned.
  8. Garnish with parsley and serve.

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