Deliciously Easy Lentil-Feta Stuffed Eggplant Recipe Makes a Satisfying Meatless Main
A splash of balsamic adds just the right amount of sweet tang to this hearty vegetarian 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! Cook along with our video, then let us know how you like it.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 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
Instructions
PrintHeat 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.
Nutrition
- 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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