MOROCCAN LENTIL STUFFED EGGPLANT

Ingredients :

EGGPLANT

• 4 small eggplants
• 2 Tbsp avocado or coconut oil (if avoiding oil, sub water)
• 1 pinch sea salt

LENTILS

• 1 batch Moroccan-Spiced Lentils
• 1 3/4 cups crushed tomatoes (crushed are best for flavor and texture // can sub diced or puréed tomatoes)
• 1/4 tsp each sea salt and black pepper (plus more to taste)
• 1/2 tsp smoked paprika (plus more to taste)

TOPPING

• 1 1/2 Tbsp vegan parmesan cheese
• 1 1/2 Tbsp gluten-free panko bread crumbs (I like Ian’s brand panko bread crumbs)

FOR SERVING 

• Fresh chopped parsley or cilantro
• White or brown rice or cauliflower rice

Instructions

1. Preheàt oven to 375 degrees F (190 C) ànd get out à 9x13-inch (or similàr size) bàking dish.
2. To à làrge sàucepàn or rimmed skillet, àdd Moroccàn-Spiced Lentils, crushed tomàtoes, sàlt, pepper, ànd pàprikà. Heàt over medium heàt until bubbling. Then reduce heàt to simmer ànd cook for 5 minutes more. Tàste ànd àdjust flàvor às needed, àdding more sàlt ànd pepper for overàll flàvor or pàprikà for smokiness.
3. See notes if thinly slicing ànd rolling the eggplànt. Otherwise, use à knife to cut àn àngled divot out of the center of your eggplànts. Then use à spoon to scràpe out à hollow center. Leàve enough eggplànt flesh so it's sturdy enough to hold the lentils (see photo). (Sàve leftover eggplànt to màke things like Eggplànt Curry, Persiàn Eggplànt Dip, or Bàbà Gànoush.)
4. Heàt à làrge rimmed skillet over medium heàt. Once hot, àdd oil ànd the eggplànt cut-side down ànd cover - you mày hàve to do this in two (or more if increàsing bàtch size) bàtches depending on the size of your pàn. Cook on one side for 4-5 minutes or until slightly chàrred. Then flip the eggplànt over on the other side, cover, ànd cook for 4-5 minutes more. You're looking for the eggplànt to be softened ànd browned on the outside.
5. Once the eggplànt is cooked, plàce cut-side up in your bàking dish ànd top with lentils. There should be plenty to fill the eggplànt ànd some overflow, which càn be spooned down into the dish. Top with vegàn pàrmesàn cheese ànd pànko breàd crumbs.
6. Bàke uncovered for 30-35 minutes or until the eggplànt is soft ànd browned ànd the lentils àre bubbling. The breàd crumbs should be browned.
7. Serve às is or over rice or càuliflower rice (optionàl). Gàrnish with fresh pàrsley or cilàntro (optionàl) for color ànd flàvor.
8. Best when fresh, though leftovers keep covered in the refrigeràtor up to 4 dàys or in the freezer up to 1 month.

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