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!
Servings 4
Equipment
- Baking sheet*
- Food processor*
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 of (300 g) cooked lentils e.g. canned
- 1 batch (200 g) vegan cheese sauce or 7 oz of 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
- 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
% Daily Value*
Fat
10.7
g
16
%
Carbohydrates
32.6
g
11
%
Fiber
15.5
g
62
%
Sugar
16
g
18
%
Protein
13.3
g
27
%
* Percent Daily Values are based on a 2000 calorie diet.