Stuffed Eggplants with Lentils

Units:
Servings: Prep Time: 20 Cook Time: 40

Ingredients

Directions

  1. Preheat oven to 375°F (190°C).
  2. Halve the eggplants and scoop out the flesh, leaving a 1/2-inch shell.
  3. Chop the eggplant flesh and set aside.
  4. In a skillet, heat olive oil and sauté garlic, zucchini, sweet pepper, and eggplant flesh for 5 minutes.
  5. Add tomatoes, lentils, basil, salt, and pepper; cook for another 5 minutes.
  6. Stuff eggplant shells with the mixture and place in a baking dish.
  7. Cover with foil and bake for 30 minutes.

Notes

Serve with a side of rice or quinoa for a complete meal.

Dietary Tags

Recipe By:

Chef AI

Stuffed Eggplants with Lentils

Ingredients

  • 2 striped eggplants
  • 1 cup cooked lentils
  • 1 pint mixed grape tomatoes, halved
  • 1 medium zucchini, diced
  • 1 sweet pepper, diced
  • 1 bunch basil, chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and pepper to taste

Directions

  1. Preheat oven to 375°F (190°C).
  2. Halve the eggplants and scoop out the flesh, leaving a 1/2-inch shell.
  3. Chop the eggplant flesh and set aside.
  4. In a skillet, heat olive oil and sauté garlic, zucchini, sweet pepper, and eggplant flesh for 5 minutes.
  5. Add tomatoes, lentils, basil, salt, and pepper; cook for another 5 minutes.
  6. Stuff eggplant shells with the mixture and place in a baking dish.
  7. Cover with foil and bake for 30 minutes.