Name: Moroccan Lentil-Stuffed Eggplant By Minimalist Baker
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Moroccan Recipes
Ingredients: 4 small eggplants; 2 tbsp avocado or coconut oil (if avoiding oil, sub water); 1 pinch sea salt; 1 batch Moroccan-Spiced 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); ½ tsp smoked paprika (plus more to taste); 1 ½ tbsp vegan parmesan cheese; 1 ½ tbsp gluten-free panko bread crumbs (I like Ian’s brand panko bread crumbs); Fresh chopped parsley or cilantro; White or brown rice or cauliflower rice

RatingDifficultyIntermediate

Yields4 Servings

Prep Time15 minsCook Time45 minsTotal Time1 hr

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

2 tbsp avocado or coconut oil (if avoiding oil, sub water)

1 pinch sea salt

LENTILS

1 batch Moroccan-Spiced 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)

½ tsp smoked paprika (plus more to taste)

TOPPING

1 ½ tbsp vegan parmesan cheese

1 ½ tbsp gluten-free panko bread crumbs (I like Ian’s brand panko bread crumbs)