Stuffed Eggplant with Lentils
A warm and flavorful dish combining lentils and eggplant, perfect for family dinners and gatherings.
Ingrédients
Main Ingredients
- 2 medium eggplants Eggplants should be sliced in half lengthwise.
- 1 cup lentils, rinsed Brown or green lentils work best.
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste Don't underestimate the importance of seasoning.
- 2 tablespoons olive oil For sautéing.
- Fresh for garnish parsley Garnish before serving.
Instructions
Preparation
- Start by preparing all ingredients. Rinse the lentils under cold water and set them aside. Chop your onion, mince the garlic, and dice the tomatoes. Slice the eggplants in half lengthwise and scoop out the flesh carefully.
Cooking Lentils
- In a pot, bring a sufficient amount of water to a boil and add the rinsed lentils. Cook them until tender, about 20 minutes. They should be soft but not mushy.
Sauté Aromatics
- While the lentils are cooking, heat the olive oil in a separate pan over medium heat. Add the chopped onions and cook until translucent, about 5 minutes.
Add Garlic and Tomatoes
- Next, add minced garlic to the pan, stirring continuously for another minute until fragrant. Incorporate diced tomatoes, cumin, and paprika. Allow to simmer for about 5 minutes.
Mix in Eggplant Flesh
- Add scooped-out eggplant flesh into the mixture, chopped finely. Cook for another 5-7 minutes.
Combine with Lentils
- Once lentils are cooked, drain excess water and fold them into the tomato mixture. Season with salt and pepper.
Stuff the Eggplants
- Place the eggplant halves cut-side up in a baking dish, spoon the lentil mixture into each eggplant half.
Bake the Eggplants
- Preheat oven to 375°F (190°C). Cover the baking dish with foil and bake for 30 minutes, then remove the foil and bake for an additional 10 minutes.
Garnish and Serve
- Allow the stuffed eggplants to cool slightly. Garnish with fresh parsley before serving.
Notes
For reheating, warm stuffed eggplants in the oven at 350°F (175°C) for about 20 minutes. Leftovers can last in the fridge for 3-4 days.