fbpx
Connect with us
(adsbygoogle = window.adsbygoogle || []).push({});

Moroccan Lentil-Stuffed Eggplant

Moroccan Lentil-Stuffed Eggplant

Published

on

Stuffed baked eggplant with Moroccan-spiced lentils! Just 9 ingredients, big flavor, plenty of protein and fiber, and the perfect side dish or entrée. This is perfect for hosting a family gathering or any occasion. 

RatingDifficultyIntermediate
ShareTweetSaveShareBigOven
Yields4 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr
EGGPLANT
 4 small eggplants
 1 pinch sea salt
LENTILS
 1 ¾ cups crushed tomatoes (crushed are best for flavor and texture // can sub diced or puréed tomatoes)
 ¼ tsp each sea salt and black pepper (plus more to taste)
TOPPING
 1 ½ tbsp gluten-free panko bread crumbs (I like Ian’s brand panko bread crumbs)
FOR SERVING optional
 Fresh chopped parsley or cilantro

Ingredients

EGGPLANT
 4 small eggplants
 1 pinch sea salt
LENTILS
 1 ¾ cups crushed tomatoes (crushed are best for flavor and texture // can sub diced or puréed tomatoes)
 ¼ tsp each sea salt and black pepper (plus more to taste)
TOPPING
 1 ½ tbsp gluten-free panko bread crumbs (I like Ian’s brand panko bread crumbs)
FOR SERVING optional
 Fresh chopped parsley or cilantro
Moroccan Lentil-Stuffed Eggplant

Advertisement
Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

five + nineteen =

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe for Updates

Advertisement

Poll

What is Africa's biggest problem?

View Results

Loading ...

Poll

Do you support same sex marriage?

Loading ...

Poll

Will Revolution Solve Africa’s Problem Or Make It Worse?

View Results

Loading ...
Advertisement

Popular Posts