Stuffed eggplant features roasted eggplant halves filled with a bold, earthy lentil mixture that has a satisfying, meaty texture.
This recipe uses simple pantry staples and is straightforward to prepare — a dish the whole family will enjoy.
Serve stuffed eggplants for a quick lunch or a healthy dinner. They store and reheat well, making them ideal for meal prep.
Table of Contents
- Stuffed Eggplant? Yes!
- Ingredients for stuffed eggplant
- How to make stuffed eggplant
- Serving suggestions
- Questions
- Storage
- Similar recipes
- Stuffed Eggplant Recipe
Stuffed Eggplant? Yes!
Roasted eggplant halves are filled with a flavorful lentil mixture, reminiscent of zucchini boats or stuffed squash.
The filling combines lentils simmered in a rich tomato sauce with onion, garlic, herbs, and a splash of balsamic vinegar, finished with grated parmesan for added depth.
This dish is hearty and full of flavor while remaining meat-free. It’s protein-rich and works well as a main course.
The recipe is vegetarian; omit the parmesan to make it vegan.
Ingredients for stuffed eggplant
Quantities are listed in the recipe box below.
Eggplants (Aubergine)
Choose medium globe (Italian) eggplants with dark purple skins. You can swap 2 eggplants for 4 medium zucchini if preferred.
Lentils
Use brown, green, or black lentils, either canned or previously cooked from dried. You can also substitute mashed chickpeas or black beans for a different texture.
Walnuts
Walnuts add texture, healthy fats, and protein. Substitute almonds or cashews, or omit nuts entirely if allergic.
Flavor base
A simple soffritto of olive oil, onion, and garlic builds the foundation of the filling.
Tomatoes
Canned crushed tomatoes work best, though diced tomatoes or passata are fine alternatives.
Herbs
Dried oregano is our choice; dried thyme or an Italian herb blend are suitable substitutes.
Balsamic vinegar
Balsamic brightens the filling with sweet-savory umami. If needed, use reduced-sodium soy sauce, tamari, or coconut aminos instead.
Parmesan cheese
Grated parmesan adds savory richness; omit it to keep the dish vegan.
Salt and pepper
Season with sea salt or kosher salt and freshly ground black pepper to taste.
How to make stuffed eggplant
See the recipe card below for precise measurements in cups and grams.
1. Make eggplant boats
Slice the eggplants in half lengthwise. Score the flesh with a paring knife, leaving about 1/3 inch (0.8 cm) border. Scoop out the flesh and roughly chop it or pulse in a food processor. Set aside.
2. Prepare the filling
Preheat the oven to 400°F (200°C). Heat olive oil in a large skillet or Dutch oven, then sauté chopped onion for about 3 minutes. Add pressed garlic and the chopped eggplant pulp and cook for 5 minutes, stirring frequently.
Stir in drained lentils, finely chopped walnuts, crushed tomatoes, dried oregano, balsamic vinegar, salt, and black pepper. Simmer on medium heat for roughly 10 minutes, stirring occasionally, until the mixture is compact and no visible liquid remains. Remove from heat and fold in grated parmesan if using. Taste and adjust seasoning — add more balsamic if you want extra brightness.
3. Fill eggplants and bake
Season the hollowed eggplant shells with a pinch of salt and pepper. Fill each half with the lentil mixture, pressing it down; the filling may dome slightly above the rim. Arrange the filled boats on a baking tray.
Bake at 400°F (200°C) for 20–30 minutes, until the skins are fork-tender. If desired, sprinkle extra parmesan on top near the end of baking so it melts. You can also air-fry at 400°F (200°C) for about 20 minutes.
Serving suggestions
Serve stuffed eggplant as a main course alongside rice or pasta, with a fresh salad and a creamy spread or sauce.
Good pairings include a tomato-cucumber salad, tabbouleh, or panzanella. Sauces and spreads that complement the dish include tzatziki, yogurt-tahini sauce, hummus, avocado spread, or a white bean dip. Finish with chopped parsley and a squeeze of lemon for brightness.
Questions
Yes — the skin is edible, nutritious, and provides fiber. When roasted, it becomes tender and pleasant to eat.
Modern eggplant varieties are rarely bitter, so salting or soaking to purge bitterness is not necessary for this recipe.
Storage
Make ahead: This recipe is excellent for meal prep. Stuffed eggplants keep well and reheat cleanly.
Refrigerator: Store in an airtight container for 3–4 days. Reheat in the microwave for about 3 minutes or in a preheated oven at 400°F (200°C) for about 10 minutes.
Freezer: Assemble and freeze the stuffed eggplants before baking. They keep about three months. Thaw in the refrigerator for a few hours, then bake as directed.
Similar recipes
Try other eggplant favorites such as eggplant curry, baba ganoush, mutabal, roasted eggplant, pasta alla norma, eggplant parmigiana, or breaded eggplant. Stuffed vegetables like tomatoes, zucchini, bell peppers, and butternut squash make great alternatives.
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Stuffed Eggplant
Our recipe is easy to make with simple pantry staples; the whole family will love it.
Ingredients
- 2 medium eggplants
- 1½ tablespoons extra virgin olive oil
- 1 medium onion
- 3 cloves garlic
- 1 can (15 ounces) lentils 1½ cups cooked lentils or ½ cup dried lentils cooked until tender
- ½ cup walnuts finely chopped
- 1 can (15 ounces) crushed tomatoes
- 2 tablespoons balsamic vinegar or more to taste
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- ½ cup parmesan cheese grated (optional)
Instructions
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MAKE EGGPLANT BOATS: Cut 2 medium eggplants in half lengthwise. Score the flesh, scoop it out, then chop or process the removed flesh. Set aside.
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MAKE FILLING: Preheat oven to 400°F (200°C). Heat 1½ tablespoons olive oil in a skillet. Sauté 1 chopped medium onion for 3 minutes. Add 3 pressed garlic cloves and the chopped eggplant pulp; cook 5 minutes, stirring. Add drained lentils, ½ cup chopped walnuts, 1 can crushed tomatoes, 2 tablespoons balsamic vinegar, 1 teaspoon dried oregano, 1 teaspoon salt, and ⅛ teaspoon black pepper.
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SIMMER: Simmer for about 10 minutes over medium heat, stirring occasionally, until the mixture is compact and no liquid remains. Remove from heat and stir in ½ cup grated parmesan if using. Adjust salt and balsamic to taste.
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STUFF & BAKE: Season eggplant shells with salt and pepper. Fill with the lentil mixture and arrange on a baking tray. Bake at 400°F (200°C) for 20–30 minutes until tender. Add extra parmesan near the end to melt if desired.
Notes
Storage: Make ahead for meal prep. Refrigerate in an airtight container for 3–4 days and reheat in the microwave for about 3 minutes or in a 400°F (200°C) oven for 10 minutes. Assemble and freeze before baking for up to three months; thaw in the fridge and bake as directed.
Nutrition
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