Filled with the goodness of lentils and roasted until golden, these stuffed eggplants are a tasty meat-free main.
Note: + 30 mins standing time
- 4 medium (about 300g each) eggplants, halved lengthways
- 1 tbs olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground paprika
- 1/4 tsp ground cinnamon
- 2 x 400g cans lentils, rinsed, drained
- 400g can cherry tomatoes
- 2 tsp vegetable stock powder
- 1/3 cup basil leaves, torn
- 2/3 cup (80g) shredded tasty cheddar
- 1/2 cup (35g) Coles Asia Panko Crumbs
Use a small sharp knife to score the cut side of each eggplant half in a diamond pattern (don’t cut all the way through). Season with salt. Place, cut-side down, on a wire rack for 30 mins. Rinse and pat dry with paper towel. Use a teaspoon to scoop out eggplant flesh, leaving a 1cm-thick shell. Finely chop eggplant flesh.
Preheat oven to 200°C. Line 2 large baking trays with baking paper. Heat the oil in a frying pan over medium heat. Add the onion. Cook, stirring, for 5 mins or until light golden. Add the garlic, cumin, coriander, paprika and cinnamon and cook, stirring, for 1 min or until aromatic. Add eggplant flesh and cook, stirring occasionally, for 5 mins or until tender. Add the lentils, tomatoes and stock powder and stir to combine. Bring to a simmer. Stir in basil. Season.
Place eggplant shells, cut-side up, on lined trays. Top with lentil mixture. Cover tightly with foil. Bake for 45 mins. Sprinkle with the cheddar and panko crumbs. Spray with olive oil spray. Bake, uncovered, for 15 mins or until golden brown. Transfer to a serving platter.
Serve with lemon zest, baby spinach leaves and finely chopped red chilli.
Swap me: For an easy twist, swap the eggplants for 8 large zucchini.
Oven-ready veg: To save time, fill the eggplant shells up to 1 day ahead. Cover and store in the fridge overnight, ready to bake on the day.