These stuffed eggplants with lentils and vegan cheese are a delicious and nutritious dish that’s perfect for a hearty meal. The combination of tender eggplants, savory lentils, and creamy vegan cheese makes this dish a delightful treat for both vegans and non-vegans. It’s packed with flavors and easy to prepare, making it a great addition to your recipe collection.
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Cook Time:
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Servings: 4 servings
Ingredients
- 2 medium eggplants
- 1 onion, diced
- 3-4 garlic cloves, minced
- 1/2 tbsp oil (or water, if oil-free)
- 1/4 cup vegetable broth
- 2 plum tomatoes, chopped
- 1 1/2 cups (300 g) cooked lentils (e.g., canned)
- 1 batch (200 g) vegan cheese sauce or 7 oz store-bought vegan cheese
- 1/2 to 3/4 tsp sea salt (or to taste)
- 1/3 tsp black pepper (or to taste)
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp paprika
- 3/4 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tbsp maple syrup
- 1 tbsp soy sauce (gluten-free if needed)
- 1 tbsp balsamic vinegar
- 1 tbsp tomato paste
- Fresh herbs to garnish
- Red pepper flakes to taste (optional)
Instructions
Prepare the Eggplants:
- Preheat Oven: Preheat oven to 410°F (210°C) and line a large baking sheet with parchment paper.
- Cut and Scoop: Cut the eggplants in half lengthwise and scoop out about 2/3 of the flesh, leaving a 1/2-inch (1 cm) thick border around the skin.
- Process Flesh: Process the scooped-out eggplant flesh in a food processor and set aside.
- Bake Boats: Place the eggplant “boats” on a baking sheet, sprinkle with sea salt, and bake for 20 minutes.
Prepare the Filling:
- Sauté Vegetables: Meanwhile, heat oil in a skillet over medium heat. Add the diced onion and sauté for about 4-5 minutes.
- Add Ingredients: Add the minced garlic, processed eggplant flesh, all spices, soy sauce, balsamic vinegar, tomato paste, maple syrup, and vegetable broth. Put a lid on the skillet and cook for about 10 minutes.
- Combine Lentils and Tomatoes: Add the chopped tomatoes and cooked lentils to the skillet and cook for a few more minutes. Taste and adjust seasoning as needed.
Stuff and Bake:
- Reduce Oven Temperature: Once the eggplants have baked for 20 minutes, reduce the oven temperature to 350°F (175°C).
- Stuff Eggplants: Stuff each eggplant half with the lentil and eggplant mixture.
- Add Cheese: Top with vegan cheese sauce or store-bought vegan cheese.
- Bake Again: Bake the stuffed eggplants for another 10 minutes.
Serve:
- Garnish and Enjoy: Garnish with fresh herbs and optional red pepper flakes. Serve hot and enjoy!
Serving Suggestions
- Serve these stuffed eggplants with a side of quinoa, rice, or a fresh salad. They make a great main dish for dinner and can be enjoyed on their own or with your favorite sides.
Cooking Tips
- Spicier Kick: For a spicier kick, add more red pepper flakes or a pinch of cayenne pepper.
- Flavor Profile: If you prefer a different flavor profile, you can substitute the spices with your favorite herbs and seasonings.
Nutritional Benefits
- Rich in Fiber and Protein: This dish is rich in fiber, protein, and essential vitamins and minerals from the vegetables and lentils.
- Dairy-Free: The vegan cheese adds a creamy texture while keeping the dish dairy-free.
Dietary Information
- Vegan: This recipe is vegan.
- Gluten-Free: Use gluten-free soy sauce to make this recipe gluten-free.
- Oil-Free Option: You can use water instead of oil for sautéing the vegetables.
Storage
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe
- Rich and Savory Flavors: You’ll love this recipe for its rich, savory flavors and wholesome ingredients.
- Versatile and Easy: It’s a versatile and easy-to-make dish that’s perfect for meal prep and busy weeknights.
Conclusion
These stuffed eggplants with lentils and vegan cheese are a delightful and nutritious option for any meal. They’re packed with flavor and easy to prepare, making them a favorite in any household. Enjoy cooking and sharing this delicious dish! 😊
Frequently Asked Questions (FAQs)
- Can I use a different type of lentils for this recipe?
- Yes, you can use green or brown lentils, but keep in mind that they may have a firmer texture and might require a longer cooking time.
- What can I use instead of vegan cheese?
- You can use nutritional yeast mixed with a little olive oil for a cheesy flavor or a homemade cashew cream.
- Can I make this recipe oil-free?
- Yes, you can sauté the vegetables in water or vegetable broth instead of oil to make this recipe oil-free.
- How do I prevent the eggplants from becoming too soft?
- Baking the eggplant boats before stuffing them helps maintain their structure. Also, avoid overcooking after they are stuffed.
- Can I prepare the filling in advance?
- Yes, you can prepare the filling a day ahead and store it in the refrigerator. Just reheat it slightly before stuffing the eggplants.
- What other vegetables can I add to the filling?
- You can add chopped mushrooms, bell peppers, or zucchini to the filling for additional flavors and textures.
- Is there a substitute for soy sauce?
- If you’re avoiding soy, you can use coconut aminos or tamari (gluten-free) as a substitute.
- How do I store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Can I freeze the stuffed eggplants?
- Yes, you can freeze the stuffed eggplants after baking. Allow them to cool completely before freezing. Reheat in the oven when ready to eat.
- What can I serve with these stuffed eggplants?
- Serve them with a side of quinoa, brown rice, or a fresh green salad for a complete and satisfying meal.