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Barley, Lentil, and Herb-Roasted Butternut Squash-Stuffed Eggplant
[Vegan]

FD By: Frankie DeNell

Author Bio

Hello! I am Frankie - an artistic, open-minded, easy-going plant-based recipe developer with mounds of... Read More

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Barley, Lentil, and Herb-Roasted Butternut Squash-Stuffed Eggplant [Vegan]

252

4 boats

Dairy Free

This stuffed eggplant features nutty, chewy hulled barley, protein-packed lentils, tender baby kale, herb-roasted butternut squash, and sweet, perfectly tart dried cranberries. With balanced flavors and a well rounded nutrient profile, this dish is nourishing, filling, and flavorful. It highlights seasonal produce with a savory-sweet bite.

Ingredients You Need for Barley, Lentil, and Herb-Roasted Butternut Squash-Stuffed Eggplant [Vegan]

2 medium-sized eggplants
1 medium-small butternut squash
1/2 cup hulled barley
1/2 cup lentils
1/2 cup dried cranberries
2 handfuls baby kale (about 2 cups)
2-3 garlic cloves
1 tablespoon dried oregano
1 small lemon
A dash of pink Himalayan sea salt
1 tablespoon coconut oil

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How to Prepare Barley, Lentil, and Herb-Roasted Butternut Squash-Stuffed Eggplant [Vegan]

Cook the barley and lentils separately to their package instructions. When they are finished, add them both to a mixing bowl and set aside.
Pre-heat your oven to 475°F. Peel the butternut squash then cut into about 1 inch pieces. Slice the eggplant in half, lengthwise, and cut diagonal hash marks on the inside on the flesh, not cutting through the skin.
Coat the eggplants and butternut squash pieces in coconut oil using your hands (should take a couple teaspoons to a tablespoon of coconut oil).
Place the eggplant and squash on a baking sheet and sprinkle with sea salt, dried oregano, and freshly minced garlic.
Roast for about 20 minutes, until the bottoms of the squash and tops of eggplant are browned, and they are tender all the way through.
When the veggies are roasting, massage the baby kale with your hands in freshly squeezed lemon juice to break down the fibers a little bit, then add to the mixing bowl with the barley and lentils. If there is leftover lemon juice, pour that into the bowl too.
When the veggies are done roasting, scoop the flesh out of the eggplant leaving enough to keep the skin in tact. Add the scooped eggplant to the bowl.
Add the cranberries and a pinch of sea salt to the bowl, then mix it all up well. Stuff the eggplant skins with the mixture.
Top with roasted butternut squash.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.