Lentil-Stuffed Eggplant with Herbed Quinoa

Tender roasted eggplants filled with a savory lentil and tomato stuffing, topped with crumbled feta and served over herb‑infused quinoa.

Ingredients

• 2 medium eggplants
• 1 cup dry brown or green lentils
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 2 tomatoes (diced) or 1 cup crushed tomatoes
• 1 tsp dried oregano
• 1/4 cup fresh parsley (chopped)
• 2 oz feta cheese (crumbled)
• 1 cup dry quinoa
• 2 cups vegetable broth
• 2 tbsp lemon juice
• 3 tbsp olive oil, divided
• Salt & pepper

Instructions

1. PREP AHEAD
2. - Split 2 eggplants lengthwise; score flesh, salt 10 min.
3. - Cook ¾ c quinoa in 1 ½ c stock; fluff with parsley and lemon.
4. - Simmer ½ c lentils 20 min until tender; drain.
5. - Dice onion, tomato; mince garlic.
6. COOKING STEPS
7. 1. Pat salted eggplant dry; brush with oil; roast cut-side down at 425 °F 25 min until soft.
8. 2. While roasting, sauté onion & garlic 3 min; add tomato, cooked lentils, 1 tsp oregano, salt, pepper. Warm through.
9. 3. Flip eggplants cut-side up; mash centers slightly, mound lentil mixture; bake 10 min more.
10. 4. Serve stuffed eggplants over herbed quinoa; drizzle tahini sauce if desired.
11. (Active time ≈ 30 min | Total ≈ 50 min)

Nutrition Facts