YOUR SOLIN GENERATED RECIPE
Roasted Vegan Stuffed Eggplant with Hearty Lentil Filling
Savor this roasted vegan stuffed eggplant filled with a hearty mixture of red lentils and chickpeas, accented with tangy tomato sauce and aromatic herbs. The eggplant’s tender flesh pairs beautifully with the robust filling, creating a nourishing and satisfying dish that is both wholesome and flavorful.
INGREDIENTS
1 medium Eggplant (300g)
1.25 cups Cooked Red Lentils (247g)
0.5 cup Cooked Chickpeas (82g)
0.5 cup Tomato Sauce (125g)
0.25 cup Chopped Onion (40g)
2 cloves Garlic (6g)
1 tsp Olive Oil (5g)
1 tsp Mixed Spices
PREPARATION
Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and scoop out a portion of the flesh, leaving a sturdy shell. Reserve the scooped eggplant flesh for the filling.
Chop the reserved eggplant flesh and set aside. Lightly brush the eggplant shells with olive oil, season with salt, pepper, and a pinch of smoked paprika, then place them on a baking tray.
Roast the eggplant halves in the preheated oven for about 20 minutes until the flesh is tender.
Meanwhile, in a pan, heat a teaspoon of olive oil over medium heat. Add the chopped onion and minced garlic; sauté until the onion becomes translucent.
Add the chopped eggplant flesh, cooked red lentils, and chickpeas to the pan. Stir in the tomato sauce and spices including cumin and a bit more smoked paprika. Allow the mixture to simmer for 5-7 minutes so the flavors meld.
Taste and adjust seasoning if needed. The mixture should be hearty and well-seasoned.
Spoon the lentil and chickpea filling into the roasted eggplant halves, packing it generously.
Return the stuffed eggplant to the oven for an additional 5 minutes to heat through.
Serve warm and enjoy your nourishing vegan meal.