Healthy Lentil Stuffed Eggplant

Name: Healthy Lentil Stuffed Eggplant
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 large eggplants; 1 cup lentils, rinsed and drained; 1 can diced tomatoes (14 oz); 1 small onion, diced; 2 cloves garlic, minced; 1 carrot, diced; 2 tablespoons olive oil; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Simple Healthy Meals Recipes

I love how versatile eggplant can be, and stuffing it is one of my favorite ways to enjoy this nutritious vegetable. This healthy lentil stuffed eggplant recipe is not only filling but bursting with flavor. I combine lentils with spices and vegetables, creating a hearty stuffing that perfectly complements the tender eggplant. It makes for an impressive presentation and is a fantastic way to add more plant-based meals to our diet. Plus, it’s easy to prepare, making it a win-win for any night of the week!

Created by

Abigail Moore

Last updated on 2026-01-06T11:14:35.055Z

When I first made this healthy lentil stuffed eggplant, I was pleasantly surprised by how delightful and filling it turned out. Combining lentils with some diced tomatoes and spices is a game changer, as it brings out a rich flavor that pairs perfectly with the eggplant. I discovered that roasting the eggplant first enhances its natural sweetness, allowing every bite to be a burst of flavor.

This dish did wonders for my meal prep routine. I would make a few batches ahead of time, and they would reheat beautifully throughout the week. I also love to customize the stuffing by adding whatever vegetables I have on hand, making it suitable for any season!

What You'll Love About This Recipe
Packed with protein and fiber from lentils
Delicious combination of spices and roasted eggplant
Great for meal prep and can be stored easily

Perfecting Your Eggplant

Choosing the right eggplant is crucial for this recipe. Look for large, firm eggplants with smooth skin, avoiding any with blemishes or soft spots. The fresher the eggplant, the more vibrant the flavor will be, which contributes to a more enjoyable eating experience. When cutting the eggplant, make sure to scoop deep enough to create a substantial cavity while leaving enough flesh for structural support.

Roasting the eggplants cut-side down helps them caramelize beautifully, enhancing their natural sweetness. Watch closely in the oven; you want them to be fork-tender but not mushy. This ensures they hold up well when filled with the savory lentil mixture. If they overcook, they may collapse, losing their shape.

Crafting Flavorful Filling

The combination of lentils and diced tomatoes creates a savory, hearty filling that’s not only nutritious but packed with flavor. I like to use green or brown lentils for this dish, as they tend to hold their shape better during cooking. If you need a quicker option, canned lentils can also work; just reduce your cooking time by about five minutes to prevent them from becoming mushy.

Incorporating spices like cumin and paprika elevates the dish, providing a warm, earthy flavor that complements the roasted eggplant perfectly. Don’t hold back on seasoning. Taste as you go! Adjust the salt and spices to your liking, and consider adding a pinch of red pepper flakes for a spicy kick.

Ingredients

Gather the following ingredients to prepare this delicious stuffed eggplant:

For the Stuffed Eggplant

2 large eggplants
1 cup lentils, rinsed and drained
1 can diced tomatoes (14 oz)
1 small onion, diced
2 cloves garlic, minced
1 carrot, diced
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley for garnish

Make sure all your ingredients are fresh for the best flavors!

Instructions

Follow these steps to create the delicious lentil stuffed eggplant:

Prepare the Eggplant

Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and scoop out some of the flesh to create a hollow. Brush the insides with olive oil and sprinkle with salt. Place them cut-side down on a baking sheet and roast for about 20 minutes until tender.

Cook the Filling

In a large pan over medium heat, add olive oil and sauté onions until translucent. Add garlic and cook for another minute. Stir in diced carrots and cook for about 5 minutes. Next, add the rinsed lentils, diced tomatoes, cumin, paprika, and season with salt and pepper. Simmer for 15 minutes, adding water as needed.

Stuff and Bake the Eggplants

Once the lentil mixture is cooked, spoon it generously into the roasted eggplant halves. Return to the oven and bake for an additional 15 minutes.

Serve and Enjoy

Carefully take the stuffed eggplants out of the oven, allow to cool slightly, and garnish with fresh parsley before serving!

Enjoy your healthy meal with some crusty bread or a simple salad!

Pro Tips

For an extra layer of flavor, try adding some feta cheese or nutritional yeast on top of the filled eggplants before the last baking step.

Make Ahead and Storage

This dish is perfect for meal prep! You can prepare the filling a day in advance and store it in the refrigerator. Just keep the eggplants roasted but unstuffed until you're ready to serve. Bake the stuffed eggplants fresh for about 15 minutes when you’re ready to enjoy them. This keeps the texture of the eggplant intact and prevents sogginess.

If you have leftover stuffed eggplants, they can be stored in an airtight container in the fridge for up to three days. Reheat them in the oven at 350°F (175°C) for about 10-15 minutes to restore their original texture and warmth.

Serving Suggestions

To elevate your meal, serve these stuffed eggplants on a bed of quinoa or brown rice. The grains not only add a nice texture contrast but also soak up any excess juices from the filling, enhancing the overall flavor of the dish. A dollop of yogurt or a sprinkle of feta cheese can introduce a creamy contrast that offsets the dish's hearty nature.

For a fresh twist, pair the eggplants with a side salad featuring arugula, cucumber, and a lemon vinaigrette. The brightness of the salad complements the savory flavor of the stuffed eggplants, creating a balanced and satisfying meal.

Questions About Recipes

→ Can I use other types of beans instead of lentils?

Yes, you can substitute lentils with other beans, but cooking time may vary.

→ How do I store leftovers?

Store the leftovers in an airtight container in the fridge for up to 3 days.

→ Can this recipe be made vegan?

Absolutely! This recipe is naturally vegan as it doesn't contain any animal products.

→ Is it possible to freeze stuffed eggplants?

Yes, you can freeze them before or after baking. Just make sure to wrap them well to avoid freezer burn.