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Dinner Recipes

Deliciously Easy Lentil-Feta Stuffed Eggplant Recipe Makes a Satisfying Meatless Main

A splash of balsamic adds sweet tang to this hearty dish

Move over meat — hello eggplant! During the summer months, farmer’s markets are teeming with bushels of this dark purple veggie. But If you’re looking for a way to prepare it that goes beyond eggplant parm, then you have to try this Lentil-Stuffed Eggplant recipe. Eggplant has a mild nutty taste that stands up to strong spices and other sharp flavors. Plus, it’s versatile and can take the place of meat for a delicious vegetarian meal.

Our Lentil-Stuffed Eggplant recipe is super-easy to put together. First, we roast halves cut-side down. Legumes pair perfectly with eggplant, plus add a healthy dose of protein. To speed thing up, we use canned lentils for the base of our stuffing, then add in-season tomatoes, tangy feta and a touch of balsamic. This Lentil-Stuffed Eggplant recipe is so yummy, we guarantee no one will miss the meat! Let us know how you like it below.


4 serving

Total Time

Prep Time

Cook Time


  • 2 (1 lb.) eggplants, trimmed, halved lengthwise
  • 2 Tbs. olive oil
  • 1/4 tsp. salt
  • 1/2 tsp. pepper
  • 1 (15 oz.) can lentils, drained, rinsed
  • 1 (14 oz.) can whole cherry tomatoes, drained
  • ¾ cup crumbled feta cheese
  • 1 clove garlic, minced
  • 1 Tbs. balsamic vinegar
  • ½ tsp. fresh oregano


Heat oven to 400°F. Coat large rimmed baking sheet with cooking spray. Dividing evenly, brush cut side of eggplant halves with 1 Tbs. olive oil; sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper.

Transfer eggplant halves to baking sheet cut side down. Bake until tender, 20–25 min. Flip; scrape flesh with fork to loosen. In bowl, combine lentils, tomatoes, ½ cup feta, garlic, vinegar, dried oregano, remaining 1 Tbs. oil, and ¼ tsp. pepper. Divide among eggplant halves. Top with remaining ¼ cup feta. Bake until heated through, about 15 min. Sprinkle with fresh oregano.

A splash of balsamic adds just the right amount of sweet tang to this hearty vegetarian main dish


  • Calories: 280
  • Fat: 13 gram
  • Saturated Fat: 6 gram
  • Protein: 12 gram
  • Carbohydrate: 30 gram
  • Fiber: 13 gram
  • Cholesterol: 25 mg
  • Sugar: 12 gram
  • Sodium: 580 mg
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