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Moroccan Lentil-Stuffed Eggplant

A comforting and flavorful dish that combines creamy eggplant with hearty, spice-infused lentils, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Moroccan, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium eggplants Cut in half lengthwise
  • 1 cup lentils Rinsed
  • 1 large onion Chopped
  • 2 cloves garlic Minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cinnamon
  • 1 can diced tomatoes 14 oz
  • to taste Salt
  • to taste Pepper
  • 2 tablespoons olive oil For sautéing and drizzling
  • for garnish Fresh parsley

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of the skin for structure. Chop the scooped-out flesh and set aside.
Cooking
  1. In a medium pot, bring 3 cups of water to a boil. Add the rinsed lentils and a pinch of salt. Cook for 20-25 minutes until tender, then drain any excess water.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft. Stir in the minced garlic and cook for another minute.
  3. Toss in the chopped eggplant, cumin, coriander, and cinnamon. Allow it to cook for around 5 minutes, stirring occasionally until everything is fragrant.
  4. Add the cooked lentils and canned diced tomatoes to the skillet. Season with salt and pepper to taste. Let it simmer for another 5 minutes, allowing the flavors to meld.
Assembly
  1. Spoon the lentil mixture into the hollowed-out eggplant halves, drizzling a bit of olive oil on top.
Baking
  1. Place stuffed eggplants on a baking tray and bake in the preheated oven for 30 minutes, or until the eggplants are tender.
Serving
  1. Remove from the oven, sprinkle fresh parsley on top, and enjoy your Moroccan Lentil-Stuffed Eggplants!

Notes

For perfecting the dish, consider using quinoa instead of lentils or adding chickpeas for extra protein. Store leftovers in an airtight container for up to 3 days in the refrigerator, or freeze for up to 3 months.