Stuffed Eggplants with Lentils and Vegan Cheese

These Stuffed Eggplants are a flavorful and wholesome vegan dish that combines the earthy taste of eggplant, hearty lentils, and creamy vegan cheese. Packed with spices and fresh ingredients, it’s a delightful main course that’s nutritious, satisfying, and perfect for dinner or meal prep.

Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4

Ingredients

For the Eggplants:

  • 2 medium eggplants
  • 1/2 tablespoon oil (or water for oil-free)
  • 1/4 cup vegetable broth
  • 1/2 to 3/4 teaspoon sea salt (or to taste)
  • 1/3 teaspoon 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

For the Filling:

  • 1 onion, diced
  • 3-4 garlic cloves, minced
  • 2 plum tomatoes, chopped
  • 1 1/2 cups (300 g) cooked lentils
  • 1 batch (200 g) vegan cheese sauce or 7 oz store-bought vegan cheese

For Garnish:

  • Fresh herbs (parsley, cilantro, or dill)
  • Red pepper flakes (optional)

Directions

Prepare the Eggplants:

  • Preheat the oven to 410°F (210°C).
  • 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 the scooped-out eggplant flesh in a food processor and set aside.
  • Place the eggplant “boats” on a baking sheet lined with parchment paper. Sprinkle with sea salt and bake for 20 minutes.

Prepare the Filling:

  • Heat oil or water in a skillet over medium heat. Add diced onion and sauté for 4-5 minutes.
  • Add minced garlic, processed eggplant flesh, all spices, soy sauce, balsamic vinegar, tomato paste, maple syrup, and vegetable broth. Cover and cook for 10 minutes.
  • Stir in chopped tomatoes and cooked lentils. Cook for an additional 3-4 minutes. Adjust seasoning to taste.

Stuff and Bake:

  • Reduce oven temperature to 350°F (175°C).
  • Stuff each baked eggplant half with the lentil and vegetable mixture.
  • Top with vegan cheese sauce or grated vegan cheese.
  • Bake for another 10 minutes until the cheese is melted and bubbly.

Serve:

  • Garnish with fresh herbs and optional red pepper flakes. Serve hot and enjoy!

Serving Suggestions

  • Pair with quinoa, rice, or crusty bread for a complete meal.
  • Serve with a side salad for a light and refreshing complement.

Cooking Tips

  • For a spicier kick, add more red pepper flakes or cayenne pepper.
  • Experiment with different spices like coriander or turmeric for a unique flavor.
  • Ensure the eggplants are evenly scooped to prevent tearing.

Nutritional Benefits

  • Eggplants: Rich in fiber and antioxidants.
  • Lentils: High in protein, iron, and complex carbohydrates.
  • Tomatoes: Packed with vitamin C and lycopene.

Dietary Information

  • Vegan-friendly.
  • Gluten-free when using gluten-free soy sauce.
  • Oil-free option available.

Nutritional Facts (Per Serving, Approx.):

  • Calories: 240
  • Protein: 10 g
  • Carbohydrates: 30 g
  • Fat: 8 g
  • Fiber: 10 g
  • Sodium: 400 mg

Storage

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven or microwave before serving.
  • Not recommended for freezing due to the texture of eggplant.

Why You’ll Love This Recipe

  • It’s a nutrient-packed, plant-based meal that’s satisfying and flavorful.
  • The combination of lentils, spices, and vegan cheese creates a rich and comforting dish.
  • Easy to prepare and customizable with your favorite seasonings and garnishes.

Conclusion
Stuffed Eggplants with Lentils and Vegan Cheese is a delicious, nutritious, and versatile dish that’s perfect for any occasion. Whether you’re cooking for yourself or hosting guests, this recipe is sure to impress. Try it today and enjoy a wholesome, plant-based meal that’s full of flavor!

Frequently Asked Questions

  • Can I use a different type of legume instead of lentils?
    Yes, black beans or chickpeas work well as substitutes.
  • What can I use instead of vegan cheese?
    Use nutritional yeast for a cheesy flavor or skip it for a lighter dish.
  • Can I freeze this dish?
    It’s not recommended as the eggplant texture changes after freezing.
  • What can I substitute for soy sauce?
    Use tamari or coconut aminos for a gluten-free alternative.
  • Can I make this oil-free?
    Yes, sauté the vegetables with water or vegetable broth instead of oil.
  • What’s the best way to reheat leftovers?
    Reheat in the oven at 350°F (175°C) until warmed through.
  • Can I use canned lentils?
    Yes, canned lentils save time and work perfectly in this recipe.
  • What herbs work best for garnishing?
    Parsley, cilantro, dill, or basil are excellent choices.
  • How do I prevent the eggplants from tearing?
    Use a small spoon to carefully scoop out the flesh and leave a sturdy border.
  • Can I add other vegetables?
    Absolutely! Try adding bell peppers, zucchini, or mushrooms to the filling.