Meatless delight: The ultimate stuffed eggplant recipe

Baked, juicy, perfectly tasty, and completely... meatless. Stuffed eggplants from this recipe can serve as an intriguing appetizer for an evening with friends or a full-fledged dinner your family will surely enjoy. It worked well for me!

Regarding stuffed vegetables, zucchinis, tomatoes, and bell peppers currently lead the way in the kitchens. It’s no surprise — these vegetables are just begging to be filled with delicious stuffing and consumed with great delight after a short time in the oven. However, I believe this trio is incomplete and should be made into a harmonious quartet. I added eggplant to the esteemed group of vegetables. And I do not regret it.

What stuffing suits this interesting and still somewhat "exotic" vegetable? A recipe I found some time ago suggested lentils, cheese, and tomato paste. Of course, other vegetables and spices will enhance the whole dish. The recipe is completely meatless, but — according to my observations — it should appeal not only to vegetarians but also to those who consider breaded pork chops and meatloaf every Sunday a tradition.

If this introduction has piqued your interest, I invite you to try the recipe. It’s a piece of cake; the result will exceed your wildest expectations!

Ingredients:

• 2 eggplants, firm, with glossy skin
• 1 cup of lentils
• 1 onion
• olive oil
• 4 cloves of garlic
• 1 carrot
• 1 red bell pepper
• Three small tomatoes
• 2 tablespoons of tomato paste
• spices: oregano, sweet paprika, a bit of chili, cumin, salt, and pepper
• 3.5 ounces (oz) of yellow cheese in a block
• dill
• parsley

Instructions:

1. Cut the eggplants in half lengthwise and use a spoon to remove the pulp (do not discard it!). Leave some pulp on the sides to better hold the stuffing in the middle.
2. Rub the vegetables with salt and set them aside for half an hour. After this time, rinse them, wipe them with a paper towel, and bake them for 20 minutes at 375°F.
3. Cook the lentils according to the package instructions, then drain and cool them. Finely chop the onion and sauté it in a pan. Add the grated carrot, pressed garlic, chopped bell pepper, and eggplant pulp. Season and sauté the mixture.
4. Drizzle the vegetables with tomato paste and add the tomatoes. Sauté for another 5 minutes. Finally, add the lentils.
5. Fill the eggplants with the prepared stuffing. Please place them in a greased ovenproof dish, sprinkle with grated cheese, and bake again for 15 minutes at 400°F. Serve warm, sprinkled with herbs, and cut into smaller pieces.