Vegan Stuffed Eggplant

Vegan Stuffed Eggplant

This Middle Eastern-inspired stuffed eggplant is a hearty, flavorful delight that takes just under an hour to make - and every bite is totally worth it! Roasted eggplant halves filled with a spiced lentil and tomato mix, topped with creamy coconut yogurt, toasted cashews, and fresh parsley for a perfect balance of textures and tastes.

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🍽 Serves 2-3 🕘 50-55 minutes Difficulty: Beginner

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Ingredients:

• 2 medium eggplants

• 1 tsp olive oil

• Pinch of salt

Filling:

• 1 Tbsp vegan butter

• 1 yellow onion (diced)

• 3 garlic cloves (crushed or finely diced)

• 1 can lentils or 1 cup cooked lentils

• 1 can diced tomatoes

• ½ Tbsp vegetable stock (or ½ cube)

• 1 tsp cumin powder

• ½ tsp cinnamon

• ½ tsp raw sugar

• 1 tsp sweet paprika

• 2 Tbsp nutritional yeast

• Salt, pepper

Garnish:

• Bunch of fresh parsley (diced)

• ¼ cup cashews (chopped and roasted)

• 2 sundried tomatoes (chopped) – optional

• ½ cup Greek style coconut yoghurt

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Instructions:

1. Preheat the oven to 200’C. Cut eggplants in halves. Cover with 1 tsp olive oil and sprinkle with a pinch of salt. Bake until soft (approx. 20-25min)

2. In a saucepan heat up 1 Tbsp of butter. Add onion and garlic. Fry until golden.

3. Add lentils and spices: cinnamon, paprika, cumin, veggie stock. Fry for 5 min. Add diced tomatoes, raw sugar, nutritional yeast. Mix well and simmer on low heat for the time being.

4. Remove eggplants from the oven and let them cool for a few minutes.

5. Heat up a medium size frying pan. Chop cashews into smaller pieces (see video). Place cashews in the pan and roast until golden. Stir to roast them evenly.

6. Remove the eggplant pulp (see video). Cut the pulp into small pieces and add it to the filling. Mix well until combined.

7. Stuff the eggplants and bake for 15 min.

8. Top with yoghurt and garnish with parsley, cashews, and sundried tomatoes.

9. Enjoy!

   
   

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Watch a short tutorial on Instagram

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