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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.

Lentil stuffed eggplant is a hearty meatless meal filled with brown lentils, tomatoes, onions 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.

Eggplant slices are pre-baked before stuffing with a lentil, tomato and greens mixture.

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.

Cooked lentils, tomatoes, shallots, garlic and baby greens become a vegetarian stuffing for eggplant.

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.


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

Eggplant slices topped with a lentil, tomato, greens stuffing and dollops of goat cheese.

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.

This lentil stuffed eggplant recipe is a hearty summery vegetarian meal.



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


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.


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!



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!

Eggplant slices stuffed with a vegetarian mixture of lentils, tomatoes, greens and goat cheese.

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!


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

lentil stuffed eggplant

Lentil Stuffed Eggplant

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Lentil stuffed eggplant is a hearty meatless meal filled with brown lentils, tomatoes, onions and greens. Top with goat cheese for a creamy bite!


  • 1 large eggplant
  • 2 tablespoons extra virgin olive oil, divided
  • salt and pepper
  • 1/2 cup brown lentils
  • 1 cup water
  • 2 cloves garlic, minced
  • 1 large shallot, minced
  • 1 1/2 cups chopped tomatoes
  • 2 cups packed baby greens (spinach/kale, etc.)
  • 2 ounces goat cheese (*optional)
  • fresh basil for garnish


  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Slice eggplant lengthwise about 1/4" thick. Place slices on the baking sheet. Brush 1 tablespoon of the olive oil on the top of the eggplant slices. Season with salt and pepper and bake for 10 minutes.
  3. While eggplant bakes, make the filling by adding the remaining tablespoon of olive oil to a large skillet over medium heat.
  4. Once hot, add the shallots and cook for 2-3 minutes until softened.
  5. Add the garlic, lentils and water to the pan. Cover the pan, bring to a low simmer and cook for about 15 minutes until the liquid is mostly absorbed and lentils are tender.
  6. Add the tomatoes and baby greens to the skillet, stir to combine and cook until the greens are just wilted. Season to taste with salt and pepper.
  7. Remove eggplant slices from the oven, spoon the lentil mixture on top of each slice and dot the top with goat cheese.
  8. Return the baking sheet to the oven and bake for an additional 5 minutes.
  9. Garnish with fresh basil before serving.


*leave off goat cheese for a vegan meal

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 238Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 7mgSodium: 163mgCarbohydrates: 30gFiber: 11gSugar: 9gProtein: 10g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.


Please leave a comment below or pin it to your Pinterest account!


Wednesday 18th of November 2020

This is such an amazing dish! So healthy and satisfying. We loved it!


Monday 17th of August 2020

I’ve been wanting to incorporate more meatless dishes and this was so filling and delicious. Definitely checking out your other eggplant recipes to try.


Monday 17th of August 2020

Oh, Gina - this is absolutely gorgeous! And I love how much nutrition it offers - filled with lentils and lots of veggies. I'm definitely in the camp of sprinkling a bit of goat cheese on the top - the perfect creamy-tangy finish! But, I love that I can simply leave the cheese off to still have a yummy vegan meal to share with my sister-in-law next time she visits!


Monday 17th of August 2020

This meatless stuffing for eggplant looks so tasty. Meatless Monday just got a new dish!

Beth Sachs

Monday 17th of August 2020

A tasty recipe for meat free Mondays in our house. Love eggplant!

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