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.
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
- 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.