Lentil Stuffed Eggplant

Lentil stuffed eggplant is a hearty meatless meal filled with brown lentils, tomatoes, shallots and greens. Top with goat cheese for a creamy bite or leave off for a vegan version.

I’ve talked about my journey with liking (or more so not really enjoying) eggplant quite a few times in the past.

Back when I made Sweet and Crunchy Maple Orange Roasted Eggplant and Mediterranean Eggplant Chips I was still definitely still in the “meh” camp about eggplant.

Fast forward to eggplant fries and roasted eggplant fennel pizza though and I was starting to come around to it.

And here we are today with this easy lentil stuffed eggplant recipe and I think I can finally say with confidence I’m an eggplant convert.

I’ve been buying eggplant often this summer and the thing that’s drawn me to tossing it in the shopping cart at the grocery store is the fact that they’ve had a constant supply from a local farm. 

I love buying local produce whenever possible (aka – only in the summer here in NY) and this farm happens to be only 25 minutes or so from my house and grows lovely organic produce.

The prices are much cheaper too than if I was to go to Whole Foods and buy organic produce from California or some other destination thousands of miles away so that’s a bonus.

Plus, they grow the prettiest pale purple and striped eggplants (along with adorable kinds of summer squash).

How can you say no to cute food, you know? 

Speaking of which…have you ever seen baby eggplants? Omg, the cutest.

All this eggplant buying has made me come up with new ways to enjoy the vegetable and since I also loved it when stuffed with chicken and cheese in this Cheesy Chicken Stuffed Eggplant, I decided to go down that stuffed route again except in a plant-based way.

HOW TO MAKE LENTIL STUFFED EGGPLANT

There are three simple steps to this easy vegetarian stuffed eggplant recipe:

Step 1: Slice and pre-bake the eggplant

Step 2: Make the filling 

Step 3: Stuff and finish baking

Step 1: Slice and pre-bake eggplant slices

You’ll need a large eggplant for this recipe. 

Preheat your oven to 400°F and line a baking sheet with parchment paper.

Slice the eggplant lengthwise into slices about 1/4″ thick. It’s that sweet spot of not too thick and not too thin.

Brush each eggplant slice with a bit olive oil and bake for 10 minutes just to soften.

Step 2: Make the lentil filling

While the eggplant pre-bakes, heat a large skillet over medium heat and add some olive oil to the pan.

Once the pan is hot, you’ll add the shallots.

When they soften a bit, add the garlic and lentils to the pan.

Pour some water or broth into the pan, stir, bring to a simmer then cover the pan and cook until the are tender lentils and have absorbed most of the liquid.

Remove the cover, add the tomatoes and baby greens and cook until they’re wilted. Season to taste and set aside.

Step 3: Stuff the eggplant and finish baking

Spoon the lentil mixture onto the top of each eggplant slice.

Top with dollops of goat cheese (if using – omit for vegan) and return the baking sheet to the oven for about 5 minutes until the goat cheese just starts to melt a bit.

Garnish with some fresh basil before serving.

DO I NEED TO PEEL THE EGGPLANT?

Nope. 

Peeling is unnecessary because the slices are thin and the skin softens enough by roasting at 400° in the oven. 

CAN I USE CANNED TOMATOES?

Yes, if you don’t have fresh tomatoes (like I did from the garden since making this in the summer), use diced canned tomatoes in the filling.

You’ll need about 1 – 15 ounce canned of diced tomatoes. I would drain the liquid a little bit before adding to the skillet.

DO THE LENTILS NEED TO BE PRE-COOKED?

No, the lentils cook right in the skillet as you make the filling. 

That’s one of the things that keeps this stuffed eggplant recipe so simple!

Side note on lentils – just make sure to thoroughly rinse the dry lentils before using!

IS THIS EGGPLANT RECIPE VEGAN?

If you omit the goat cheese, this is a vegan stuffed eggplant recipe.

You can also choose to use a vegan cheese substitute if you have one you like. 

Other non-cheese options for topping would be: pesto, a tahini based sauce or a simple balsamic glaze.

You could try zucchini pesto for a double summer vegetable punch!

It’s a meatless meal that’s simultaneously summery and light while still being hearty and filling thanks to the lentils.

These are the kind of meals that have made me realize plant-based eating can definitely be delicious and satisfying without that underlying feeling of something “missing” (aka: meat).

And if you don’t want to serve these lentil stuffed eggplant slices as the main dish, they make a great side dish too!

MORE EGGPLANT RECIPES TO TRY:

Curry Roasted Eggplant Hummus Burgers
Tomato Basil Eggplant Noodles
Roasted Eggplant Dip
Vegetarian Eggplant Parmesan
Thai Basil Eggplant