1.3K Views 3 years ago

Chickpea and Lentil Stuffed Eggplant
[Vegan]

Hey, I'm Bila! I'm a 21 year old Nutrition student from the UK. I love... Read More

Discover more recipes with these ingredients

This is the ultimate comfort meal! The perfectly done eggplant is the perfect vessel for these wonderfully tasting chickpeas!a

Preheat the oven to 390°F.
Rinse the lentils then add to a pan with the veggie stock. Bring to a boil then reduce heat and simmer for around 20 minutes, until the lentils are soft. Drain off any excess liquid.
While the lentils are cooking, add to a food processor the chopped tomato, bell pepper, parsley, coriander, onion, garlic, tomato paste, maple syrup, apple cider vinegar, ginger, sea salt, turmeric, paprika, and cayenne pepper. Blend for a few seconds until thoroughly combined. Taste test and adjust the flavour as needed.
Transfer the sauce into a large bowl and add in the chickpeas, baby tomatoes, and cooked lentils. Mix well.
Cut the eggplant in half, lengthways. Using a knife, carve an oval shape into the flesh. Scoop out the flesh using a spoon (make sure to leave some flesh to ensure the aubergine is sturdy enough to hold the stuffing). Save the scooped-out flesh to use for other recipes. No food waste here!
Heat a large pan over medium heat and add the olive oil. When hot, add the aubergines, cut side down, and cook for around 5 minutes until browned. Flip the aubergine and cook for another 5 minutes, until soft.
Once the aubergine is cooked, transfer to a baking dish cut side up and top with the lentil sauce. Transfer the excess sauce to a small bowl or spoon it into the baking dish, around the aubergines.
Cook for 25 minutes until the aubergine is browned and the lentil sauce is bubbling.
Serve!

Report an issue, ask questions, or share suggestions. We're here to help!

Report an Issue

Comments are closed.