Moroccan Lentil-Stuffed Eggplant By Minimalist Baker


Stuffed baked eggplant with Moroccan-spiced lentils! Just 9 ingredients, big flavor, plenty of protein and fiber, and the perfect side dish or entrée. This is perfect for hosting a family gathering or any occasion.
EGGPLANT
4 small eggplants
1 pinch sea salt
LENTILS
1 ¾ cups crushed tomatoes (crushed are best for flavor and texture // can sub diced or puréed tomatoes)
¼ tsp each sea salt and black pepper (plus more to taste)
TOPPING
1 ½ tbsp gluten-free panko bread crumbs (I like Ian’s brand panko bread crumbs)
FOR SERVING optional
Fresh chopped parsley or cilantro
Ingredients
EGGPLANT
4 small eggplants
1 pinch sea salt
LENTILS
1 ¾ cups crushed tomatoes (crushed are best for flavor and texture // can sub diced or puréed tomatoes)
¼ tsp each sea salt and black pepper (plus more to taste)
TOPPING
1 ½ tbsp gluten-free panko bread crumbs (I like Ian’s brand panko bread crumbs)
FOR SERVING optional
Fresh chopped parsley or cilantro
Responses