Stuffed Eggplant
User Reviews
5
8 reviews
Excellent
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Cuisine
Mediterranean, Vegan
Stuffed Eggplant
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This vegan stuffed eggplant recipe is easy-t0-make and delicious for fall and winter. Stuffed with lentils and barley, it's filling, and flavorful with the punch of homemade pesto.
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Ingredients
For the Pesto:
- sun-dried tomato pesto
- 1/2 cup sundried tomatoes
- 3-4 garlic cloves
- 1/2 black pepper fresh
- 1 cup basil fresh
- 1/2 cup vegan parmesan cheese
For the stuffed eggplant:
- 2 eggplant halved, medium-sized
- 1 cup barley cooked
- 1 cup black lentils cooked
- 2 tbsp. plant butter Califia Farms brand
- 1 yellow onion finely chopped, large small
- 4 garlic pressed, cloves
- 1/2 cup Artichoke
- 1/4 cup carpers
- 1 tsp vegetable stock paste
- 2 bay leaf
- 1/2 tsp black pepper
- 2 tbsp. sun-dried tomato pesto
- lemon juice of half
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment paper.
- Half the 2 eggplants and place then cut side down on the parchment paper. Using a fork, pierce many holes into the eggplant. Cook for around 30 minutes.
- While the eggplant cooks, prepare the lentil and barley by cooking as instructed on the package. Strain once cooked and set aside.
- Into a medium-sized pot, plant butter on medium-low heat for 30 seconds before adding in the finely chopped yellow onion. Cook for around 5 minutes or until fragrant. After 5 minutes of cooking, add in the garlic, stirring to mix. After about 3 minutes, throw in the artichokes, capers, vegetable stock paste, bay leaves, pepper, sundried tomatoes and lemon. Cook for around 5 minutes before adding in the cooked lentils and barley. Simmer for 10 minutes on low heat.
- Remove the eggplant from the oven. Flip them skin-side down and lightly score the eggplant in diagonal cuts. This will make room for the beautiful stuffing you've just made. You may also need to handle gently and remove a bit of the eggplant center with a spoon. Simply add those insides to the legume mixture.
- Using a spoon, stuff eggplant till full and bake for another 10 minutes or until golden and gorgeous.
- Serve with a fresh salad and gorgeous pieces of garlic bread.
Notes
- If you do not have Barley or Lentils, you can use any other type of grains or legumes. Chickpea, quinoa, rice, wheatberries - anything will do!
- If you are not a fan of sundried tomatoes, simply use traditional pesto. Simply remove the sundried tomatoes from the recipe and substitute for pine nuts or even walnuts!
- This dish is inherently salty from the parmesan cheese, vegetable stock, capers and artichokes, so I recommend not adding any to this recipe at all.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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