Go Back
+ servings
stuffed vegan eggplant with lentils
Print

Vegan Stuffed Eggplant

Stuffed baked eggplant with lentils and vegan cheese! This is a simple weeknight dinner, side dish or entrée which contains wholesome ingredients. The recipe is plant-based, relatively low-carb, and easy to make!
Course Side
Cuisine gluten free, low carb, vegan
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4

Equipment

  • Baking sheet
  • Food processor

Ingredients

Instructions

  • Preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment paper.
  • 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. Check the step-by-step photos above in the blog post.
  • Place the eggplant "boats" on a baking sheet, sprinkle with sea salt and bake for 20 minutes.
  • Meanwhile, heat oil in a skillet over medium heat. Add onion and sauté for about 4-5 minutes.
  • Add garlic, 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.
  • Add tomatoes and cooked lentils and cook for a few more minutes. Taste and adjust seasoning. Add more salt/pepper/spices to taste.
  • Prepare the vegan cheese sauce or use store-bought vegan cheese.
  • Once the eggplants have been in the oven for 20 minutes, reduce the temperature to 350 degrees Fahrenheit (175 degrees Celsius) and stuff each half with the lentil eggplant mixture.
  • Add vegan cheese and bake for another 10 minutes. Garnish with fresh herbs and enjoy!

Notes

  • Please check the step-by-step process shots and video above in the blog post.
  • If the eggplants in your region have a slightly bitter taste (which also depends on the variety), check out the preparation trick above in the blog post.
  • Recipe serves 4. Nutrition facts are for one serving made with my vegan cheese sauce.
Nutrition Facts
Vegan Stuffed Eggplant
Amount Per Serving
Calories 313 Calories from Fat 96
% Daily Value*
Fat 10.7g16%
Carbohydrates 32.6g11%
Fiber 15.5g62%
Sugar 16g18%
Protein 13.3g27%
* Percent Daily Values are based on a 2000 calorie diet.