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Stuffed Eggplants with Lentils and Vegan Cheese finished dish

Stuffed Eggplants with Lentils and Vegan Cheese

Recipe card for Stuffed Eggplants with Lentils and Vegan Cheese.
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Servings: 4 servings
Course: Breakfast
Ingredients Method

Ingredients
  

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

Method
 

Preparation
  1. Preheat Oven: Preheat oven to 410°F (210°C) and line a large baking sheet with parchment paper.
  2. 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.
  3. Process Flesh: Process the scooped-out eggplant flesh in a food processor and set aside.
  4. Bake Boats: Place the eggplant “boats” on a baking sheet, sprinkle with sea salt, and bake for 20 minutes.
  5. Sauté Vegetables: Meanwhile, heat oil in a skillet over medium heat. Add the diced onion and sauté for about 4-5 minutes.
  6. 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.
  7. 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.
  8. Reduce Oven Temperature: Once the eggplants have baked for 20 minutes, reduce the oven temperature to 350°F (175°C).
  9. Stuff Eggplants: Stuff each eggplant half with the lentil and eggplant mixture.
  10. Add Cheese: Top with vegan cheese sauce or store-bought vegan cheese.
  11. Bake Again: Bake the stuffed eggplants for another 10 minutes.
  12. Garnish and Enjoy: Garnish with fresh herbs and optional red pepper flakes. Serve hot and enjoy!

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