Moroccan Lentil-Stuffed Eggplant

MINIMALIST BAKER(1)
11Ingredients
60Minutes
290Calories

Ingredients

US|METRIC
  • 4 eggplant (small, ~500 g each)
  • 2 tablespoons avocado oil (if avoiding oil, sub water)
  • 1 pinch sea salt
  • 1 batch lentils (Moroccan-Spiced)
  • 1 3/4 cups crushed tomatoes (~375 g, crushed are best for flavor and texture // can sub diced or puréed tomatoes)
  • 1/4 teaspoon sea salt (each, and black pepper, plus more to taste)
  • 1/2 teaspoon smoked paprika (plus more to taste)
  • 1 1/2 tablespoons vegan Parmesan cheese
  • 1 1/2 tablespoons gluten (free panko bread crumbs, I like Ian’s brand panko bread crumbs)
  • chopped parsley (Fresh, or cilantro)
  • brown rice (or White, or cauliflower rice)
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    NutritionView More

    290Calories
    Sodium15% DV370mg
    Fat12% DV8g
    Protein24% DV12g
    Carbs17% DV52g
    Fiber76% DV19g
    Calories290Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium370mg15%
    Potassium1630mg47%
    Protein12g24%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate52g17%
    Dietary Fiber19g76%
    Sugars11g22%
    Vitamin A25%
    Vitamin C40%
    Calcium10%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Francis Schneider 4 months ago
    I did a lighter version. I did not fry the eggplant. I seasoned it with spice. And sprayed interior hallow with spray olive oil. Microwaved on fresh vegetable setting. Lentil mixture I used diced celery, onion, crused tomato, brown rice, 1 tblsp oriental 5 spice and 1 tsp smoked paprika. Microwaved on veg setting 5.5 minutes. Top with cheese at end.

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