Moroccan Spiced Eggplants || Lentil Stuffed Baked Eggplants ||

green lentils

🥗Healthier: brown lentils

💰Cheaper: split peas

Brown lentils are often more affordable and have a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for cooking.

parsley

🥗Healthier: cilantro

💰Cheaper: spinach

Spinach is more widely available and less expensive.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Using water can reduce costs while still allowing flavor from other ingredients.

Preheat the oven to 375°F (190°C).

Slice the eggplants in half lengthwise and scoop out the insides, leaving a small border.

Sprinkle the eggplant halves with salt and place them cut-side down on a baking sheet. Bake for 20 minutes until slightly softened.

Rinse the lentils under cold water and drain.

In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, carrot, and celery. Sauté until softened, about 5-7 minutes.

Add the lentils, vegetable broth, cumin, coriander, paprika, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.

Stir in the diced eggplant flesh, parsley, and lemon juice into the lentil mixture. Cook for an additional 5 minutes.

Remove the eggplant halves from the oven and fill each with the lentil mixture, pressing down gently to pack it in.

Return the stuffed eggplants to the oven and bake for another 15-20 minutes until heated through.

Garnish with additional parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary