Our recipe is easy to make with simple pantry staples; the whole family will love it. You can serve stuffed eggplants as a quick lunch or a healthy dinner. Plus, they store well and are excellent for meal prep. For the filling, the lentils are simmered in a rich and flavorful tomato sauce with onion, garlic, and spices and enriched with balsamic vinegar and grated parmesan cheese. You’ll love the bold flavor and fulfilling nature of this dish. Plus, it’s without meat! Like our stuffed bell peppers, stuffed zucchini, and stuffed tomatoes, stuffed eggplants are excellent as a main course because they are nutritious and protein-rich. The recipe is vegetarian, but you can easily make it vegan by keeping out the parmesan.
Eggplants (Aubergine)
Use medium-sized globe eggplants – aubergine – or Italian eggplants, the ones with dark-purple peels. Substitute 4 medium-sized zucchini for 2 eggplants.
Lentils
You can use brown, green, or black canned or dried lentils that you previously cooked in water. Here’s our guide on how to cook lentils. You can substitute black beans or chickpeas for lentils but since they are bigger than lentils we recommend mashing them with a potato masher or a fork as they simmer in the sauce.
Walnuts
We add walnuts for texture, healthy fats, and protein. Substitute almonds or cashews for walnuts. You can keep the walnuts out without changing the recipe if you are allergic to nuts.
Flavor base
We use olive oil, garlic, and onion to make a delicious soffritto or flavor base.
Tomatoes
We use canned crushed tomatoes. Substitute canned diced tomatoes or tomato puree, sometimes called passata.
Herbs
Dried oregano is our herb of choice for stuffed eggplant. Substitute dried thyme or an Italian herb mix.
Balsamic vinegar
Balsamic vinegar is a flavor booster because it contains sweet and savory notes that add umami to the filling. Aged balsamic vinegar is even better, but a generic one works well too. You can substitute reduced-sodium soy sauce, tamari sauce, or coconut aminos (gluten-free) for balsamic vinegar.
Parmesan cheese
Oh, we love adding grated parmesan cheese to the filling. It makes the recipe more substantial, flavorful, and suitable for omnivores. If you are vegan, you can keep the cheese out. The stuffed eggplant will still be delicious.
Salt and pepper
We recommend sea salt or kosher salt and freshly ground black pepper.
1. Make eggplant boats
Cut the eggplants in half lengthwise. Score the flesh of the eggplant with a paring knife, leaving about 1/3 inch or 08cm flesh all around. Scoop out the carved flesh with a spoon. Chop the eggplant flesh with a knife or with a food processor. Set aside.
2. Prepare the filling
Preheat the oven to 400°F or 200°C. Heat the olive oil in a large skillet or Dutch oven. Add the chopped onion and sauté for 3 minutes. Then add pressed garlic and the chopped eggplant pulp and cook for 5 minutes, stirring often. Add drained and rinsed lentils, finely chopped walnuts, canned tomatoes, herbs, balsamic vinegar, salt, and black pepper. Simmer for about 10 minutes on medium heat, stirring occasionally. There should be no liquid left in the pan, and the mixture should be quite compact. Turn the heat off and stir in the grated parmesan cheese. Taste and adjust for salt and spices. Tip: Add more balsamic if the sauce needs more oomph.
3. Fill eggplants and bake
Season each eggplant with a pinch of salt and pepper. Fill the eggplant boats with the lentil mixture. The filling can dome over the eggplant. Arrange the boats on a baking tray. Bake at 400°F or 200°C for about 20 to 30 minutes or until the eggplant skins are fork tender. Shortly before they are ready, you can sprinkle them with extra grated parmesan and put them back in the oven to melt. Tip: Air fry at 400°F or 200°C for 20 minutes. For example, try them next to a tomato cucumber salad, tabbouleh, or Panzanella. As a sauce, you can add tzatziki or yogurt tahini sauce. If you prefer a creamy spread, go for hummus, avocado spread, or white bean dip. Also, top with chopped parsley and a squeeze of lemon juice.
Questions
Storage
Make ahead: This is an excellent recipe for meal prep. The stuffed eggplant keeps well for a few days and reheats well in the microwave. Refrigerator: Store them in an airtight container in the fridge for 3 to 4 days. Reheat them in the microwave for about 3 minutes or in a preheated oven at 400°F or 200°C for about 10 minutes. Freezer: You can assemble and freeze the stuffed eggplants before baking them. They keep for about three months in the freezer. Thaw them in the refrigerator for a few hours, then bake as instructed.
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EGGPLANTS: Some of our reader’s favorite eggplant recipes are eggplant curry, baba ganoush, mutabal, roasted eggplant, pasta alla norma, eggplant parmigiana, and breaded eggplant. For even more ideas, check out our compilation with 25+ easy eggplant recipes. STUFFED VEGGIES: Try out stuffed tomatoes with rice, stuffed zucchini with ricotta, stuffed bell peppers, stuffed butternut squash, and zucchini boats.
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