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These stuffed eggplants with lentils and vegan cheese are a delicious and nutritious dish that’s perfect for a hearty meal. The combination of tender eggplants, savory lentils, and creamy vegan cheese makes this dish a delightful treat for both vegans and non-vegans. It’s packed with flavors and easy to prepare, making it a great addition to your recipe collection.
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)
Instructions
Prepare the Eggplants:
Preheat Oven: Preheat oven to 410°F (210°C) and line a large baking sheet with parchment paper.
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.
Process Flesh: Process the scooped-out eggplant flesh in a food processor and set aside.
Bake Boats: Place the eggplant “boats” on a baking sheet, sprinkle with sea salt, and bake for 20 minutes.
Prepare the Filling:
Sauté Vegetables: Meanwhile, heat oil in a skillet over medium heat. Add the diced onion and sauté for about 4-5 minutes.
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.
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