24 Aug Lentil Stuffed Eggplant
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Lentil Stuffed Eggplant
By: Toby Amidor
- Serves: 4 servings
- Serving size: 1 eggplant half
Recipe type: Main Dishes (Vegetarian)
Recipe from The Family Immunity Cookbook by Toby Amidor. Published by Robert Rose Books. Photo courtesy of Ashley Lima. All Rights Reserved.
- Baking sheet coated with cooking spray
- 2 eggplants, halved lengthwise
- ¼ cup (60 mL) olive oil
- ½ tsp (2 mL) salt
- 1 yellow onion, chopped
- 1 carrot, chopped
- 2 cloves garlic, minced
- 1 can (14 to 19 oz/398 to 540 mL) low-sodium brown lentils, drained and rinsed
- 1 can (14 oz/398 mL) finely diced tomatoes, with juice
- 1 zucchini, grated
- ½ cup (125 mL) low-sodium vegetable broth
- 1 tsp (5 mL) dried parsley flakes
- ½ tsp (2 mL) smoked paprika
- ⅛ tsp (0.5 mL) ground black pepper
- ½ cup (125 mL) grated Parmesan
- ¼ cup (60 mL) panko bread crumbs, preferably whole wheat
- Preheat the oven to 400°F (200°C)
- Scoop out some of the flesh from the eggplant halves, leaving about 1 inch (2.5 cm) around the edge. Set the halves aside.
- Add the scooped-out flesh and 1 tbsp (15 mL) of the oil to a blender or food processor and purée. Transfer the mixture to a clean bowl and set aside.
- Brush both sides of the eggplant halves with 1 tbsp (15 mL) of the oil and place on the prepared baking sheet skin-side down. Sprinkle ¼ tsp (1 mL) of the salt onto the flesh side of the eggplant halves. Bake until the eggplants are slightly softened and browned, 20 minutes.
- Reduce the oven temperature to 350°F (180°C).
- In a large skillet, heat the remaining 2 tbsp (30 mL) oil over medium heat. When the oil is shimmering, add the onion, carrot, and garlic and cook, stirring occasionally, until softened, 5 minutes. Add the puréed eggplant, lentils, tomatoes with juice, zucchini, vegetable broth, parsley, paprika, black pepper and ¼ tsp (1 mL) salt and stir to combine. Increase the heat to high and bring the mixture to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors combine, 10 minutes. Remove the skillet from the heat and let cool for 10 minutes.
- In a small bowl, mix the Parmesan cheese with the panko bread crumbs.
- Divide the lentil mixture equally between each of the 4 eggplant halves. Top each eggplant half with 3 tbsp (45 mL) of the cheese-panko mixture. Return to the oven and bake until the cheese has melted and the top is slightly browned, 10 minutes. Remove from the oven and let the eggplant cool for 10 minutes.
- On each of four plates, place 1 eggplant half. Serve warm.