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Lentil-stuffed eggplants recipe
Lentil-stuffed eggplants recipe
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Eggplants stuffed with flavorful spiced lentils - a satisfying vegetarian dinner for all!
Ingredients:
  • 4 medium (about 300g each) eggplants, halved lengthways
  • 1 brown onion, finely chopped
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 2.50 gm ground paprika
  • 0.63 gm ground cinnamon
  • 2 x 400g cans lentils, rinsed, drained
  • 400g can cherry tomatoes
  • 2 tsp vegetable stock powder
  • 82.50 ml basil leaves, torn
  • 80g tasty cheese
  • 1/2 cup (35g) Coles Asia Panko Crumbs
Instructions:
  • Score the cut side of each eggplant half in a diamond pattern using a small sharp knife (without cutting all the way through). Sprinkle with salt, then place them cut-side down on a wire rack for 30 minutes. Rinse and pat dry with paper towel. Scoop out the eggplant flesh using a teaspoon to leave a 1cm-thick shell, then finely chop the eggplant flesh.
  • Preheat oven to 200°C and prepare 2 large baking trays with baking paper. Heat oil in a frying pan over medium heat, then sauté onion until light golden. Stir in garlic, cumin, coriander, paprika, and cinnamon until aromatic. Cook eggplant until tender, then add lentils, tomatoes, and stock powder. Simmer and finish by stirring in basil. Season to taste.
  • Arrange eggplant shells on lined trays, cut-side up. Fill with lentil mixture and cover tightly with foil. Bake for 45 minutes. Sprinkle with cheddar and panko crumbs, spray with olive oil, and bake uncovered for an additional 15 minutes until golden brown. Serve on a platter.

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