Vegan Stuffed Eggplant Recipe
These Vegan Stuffed Eggplants are tender roasted eggplant halves filled with a savory mixture of lentils, vegetables, herbs, and a rich tomato sauce. Finished with melted vegan cheese, they're hearty enough for dinner while showcasing the natural sweetness and creamy texture of perfectly baked eggplant.
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Servings: 4
Equipment
- Large Skillet
- Chef's Knife
- Spoon for scooping
Ingredients
For the Eggplant
- 2 medium eggplants
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Filling
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 3 garlic cloves minced
- Reserved eggplant flesh chopped
- 1 tablespoon tomato paste
- ½ cup vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon balsamic vinegar
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes optional
- 1½ cups cooked brown lentils
- 1 cup diced tomatoes
- ¼ cup chopped fresh parsley
- Salt and black pepper to taste
For Topping
- 1 cup shredded vegan mozzarella cheese
- Fresh basil or parsley
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice each eggplant in half lengthwise. Carefully scoop out most of the flesh, leaving about a ½-inch border around the edges to create sturdy eggplant boats. Chop the removed flesh and set it aside.
- Brush the eggplant halves with olive oil and season with salt and black pepper. Arrange them cut-side up on the prepared baking sheet and bake for 20 minutes until they begin to soften.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook for about 5 minutes until softened.
- Stir in the garlic and chopped eggplant flesh. Cook for another 5 to 7 minutes until the eggplant becomes tender.
- Mix in the tomato paste, vegetable broth, soy sauce, balsamic vinegar, oregano, smoked paprika, onion powder, and crushed red pepper flakes. Stir well and simmer for 3 to 4 minutes.
- Add the diced tomatoes and cooked lentils. Cook for another 4 to 5 minutes until the filling thickens slightly. Stir in the parsley and season with salt and pepper to taste.
- Reduce the oven temperature to 350°F (175°C).
- Fill each roasted eggplant half generously with the lentil mixture. Sprinkle the vegan mozzarella evenly over the top.
- Return the stuffed eggplants to the oven and bake for 10 to 15 minutes, until the cheese has melted and the eggplant is completely tender.
- Let rest for 5 minutes before serving. Garnish with fresh basil or parsley.
Notes
- Choose medium-sized eggplants so they cook evenly and hold plenty of filling.
- Don't discard the scooped-out eggplant. It becomes soft and flavorful in the filling.
- Brown lentils can be replaced with chickpeas, white beans, or quinoa.
- For extra vegetables, stir in chopped spinach, mushrooms, zucchini, or bell peppers.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in a 350°F oven for about 15 minutes or microwave until warmed through.