Roasted Eggplant Stuffed with Spiced Lentils Recipe
Prepare a delicious and healthy main course with this recipe for roasted eggplant stuffed with spiced lentils. It's a perfect option for those looking for a complete, nutritious, and flavorful homemade meal. Lentils provide protein and fiber, while eggplant offers a soft texture and delicate flavor that pairs well with spices.
- Roasted Eggplant Stuffed with Spiced Lentils Recipe
- Preparation time
- Ingredients
- Utensils we will use
- Preparation
- Nutritional Information per serving (1 stuffed eggplant)
- 5 keys to perfect roasted stuffed eggplant
- When is it ideal to enjoy roasted eggplant stuffed with spiced lentils?
- Comparison with similar recipes
- Videos to learn preparation techniques
Preparation time
The total time is suitable for organizing the kitchen and preparing other things while the eggplants roast.
- Preparation: 20 minutes
- Cooking: 40 minutes
- Total: 60 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
For the eggplant
- 4 medium eggplants
- 2 tablespoons of olive oil
- Salt to taste
For the spiced lentil filling
- 250 g cooked lentils
- 1 medium onion
- 2 cloves of garlic
- 1 red bell pepper
- 1 carrot
- 1 tablespoon fried tomato
- 1 teaspoon ground cumin
- 1 teaspoon nutmeg
- 1 teaspoon turmeric
- 200 ml of vegetable broth
- Salt and pepper to taste
- Cheddar cheese grated (optional for gratin)
If you can't find intense purple eggplants, you can use roasted sweet potato as a substitute, which will provide a slightly sweeter but equally delicious flavor.
Utensils we will use
- Skillet
- Baking dish
- Knife and cutting board
- Spoon for emptying the eggplants
- Mixing bowl
- Spoon or spatula for stirring
Preparation
1. Prepare the eggplants
- Wash and dry the eggplants. Use cold water and dry with a cloth or paper to remove excess water.
- Cut in half. Lengthwise, to obtain two halves with enough space for the filling.
- Empty the inside. With a spoon, remove the pulp, leaving the walls firm to hold the filling.
- Season with salt and pepper and brush. Spread a little olive oil and salt over the entire outer and inner surface.
- Brown in a pan. Place the halves in a pan over medium-low heat and cook for approximately 5 minutes per side until golden and slightly tender. This helps enhance the flavor and prevents them from becoming watery when baked.
2. Prepare the spiced lentil filling
- Chop vegetables. Cut the onion, red pepper, and carrot into small cubes so they cook well and easily integrate into the filling.
- Sauté aromatics. In a pan with a little oil, sauté the onion and garlic over medium heat until transparent and fragrant.
- Add vegetables and spices. Incorporate the pepper, carrot, cumin, nutmeg, and turmeric. Cook for a few minutes until the vegetables begin to soften and the spices release their aromas.
- Incorporate lentils and tomato. Add the cooked lentils along with the fried tomato and mix well.
- Add broth. Pour in the vegetable broth and cook everything together over medium-low heat, stirring occasionally, until the liquid reduces and the filling is thick and juicy.
- Adjust seasoning. Season with salt and pepper to taste and set aside until it's time to stuff the eggplants.
3. Assemble and bake
- Place the eggplants in a dish. Prepare a baking sheet with parchment paper and arrange the halves face up.
- Stuff with lentil mixture. Generously fill each eggplant with the prepared filling, pressing lightly so they are well compacted.
- Add cheese. If desired, sprinkle grated cheddar cheese on top to gratin and give it an extra touch that usually pleases, especially children.
- Bake. Place the tray in a preheated oven at 180°C and cook for 25 to 35 minutes or until the eggplants are tender and the cheese is lightly browned.
To finish and serve
When finished, carefully remove the eggplants from the oven and, if you used cheese, let them rest for a few minutes. You can decorate with fresh parsley or cilantro to add freshness and color. Serve hot accompanied by a Mediterranean salad or a fresh dip like tzatziki to complete a balanced and flavorful homemade meal.
Nutritional Information per serving (1 stuffed eggplant)
- Calories: 250 kcal
- Proteins: 13 g
- Fats: 7 g
- Carbohydrates: 35 g
- Fiber: 9 g
These values are approximate and may vary depending on the brands and exact quantities used.
5 keys to perfect roasted stuffed eggplant
- Choose fresh and firm eggplants. Look for those with an intense purple color and avoid those with spots or soft areas for optimal flavor.
- Do not overfill. It is important that the filling is not too liquid to prevent the eggplant from becoming excessively moist during baking.
- Brown the eggplants before baking. This step helps the skin become more flavorful and the texture more consistent.
- Adjust spice level to taste. If you prefer a less strong filling, reduce the amounts of turmeric or nutmeg; for a more exotic touch, add a little smoked paprika.
- Let rest after removing from the oven. This will allow the flavors to settle and the cheese to set well, making it easier to cut and serve.
When is it ideal to enjoy roasted eggplant stuffed with spiced lentils?
This dish is ideal for a light dinner or a healthy family lunch. Its balance between nutrients and flavor makes it a suitable option for any time of year, although especially enjoyable on cool days when a baked dish provides comfort. You can incorporate it into a vegetarian menu or as a side dish in a more complete meal. It is also very valid for informal celebrations where you seek to surprise with a nutritious and tasty recipe.
Comparison with similar recipes
| Recipe | Key ingredients | Difference/advantage |
|---|---|---|
| Roasted eggplant stuffed with spiced lentils | Lentils, eggplant, spices | Spiced filling, vegetarian and healthy option |
| Roasted eggplants with labneh and zaatar | Eggplant, labneh, zaatar | Fresh Mediterranean flavor, use of fermented dairy |
| Roasted cauliflower with Moroccan spices | Cauliflower, spices, olive oil | Easy dish for vegetarians, no filling |
| Stuffed tomatoes with quinoa | Tomato, quinoa, herbs | Quinoa base, light and fresh flavor |
| Truffled mushroom and ricotta lasagna | Pasta, mushrooms, ricotta | Use of pasta, creamy texture, not strictly vegetarian |
| Dip of eggplant baba ganoush | Eggplant, tahini, lemon | Spreadable texture, serves as an appetizer |
Videos to learn preparation techniques
To accompany this recipe for roasted eggplant stuffed with spiced lentils, seeing how oven-baked vegetables are handled can facilitate the process.
Additionally, learn how to prepare spiced fillings that combine perfectly with roasted vegetables.
Eggplant is a versatile ingredient that, when combined with simple ingredients like lentils and spices, transforms into a nutritious and flavorful dish. This homemade recipe is an excellent example for incorporating vegetables and legumes into your daily diet in an easy and enjoyable way. For more ideas for roasted vegetables and eggplant dishes you can visit this link with roasted eggplants and labneh or explore oven-baked vegetable recipes like this roasted vegetable casserole that complement the main dish very well.
