#veganrecipes #veganideas #eggplant #glutenfree
This Stuffed Eggplant is bursting with flavor! Filled with lentils, tomatoes, and the perfect blend of spices, this is a vegan and gluten-free meal that elevates dinner to a whole new level.
https://youtu.be/pThA5EgL8pU
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Ingredients:
• 2 medium eggplant
For Eggplant:
• 2 tablespoons oil ( any oil can be used )
For stuffing:
• 2 teaspoons oil
• 3/4 cup boiled lentils (black, brown or green lentils)
• 3 cloves garlic, minced
• 1/2 large onion
• 1/4 cup bell pepper/capsicum
• 1/4 cup spinach
• 1/2 cup spaghetti squash
• 1 tsp cinnamon powder
• 1/2 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp chilly powder/paprika
• 1 large tomato,chopped
• 1/2 tsp curry powder( optional )
• 1 tsp salt
• 1/4 cup fresh coriander/cilantro
Garnish(optional)
• 1 tablespoon sesame seeds
• Coriander leaves
Instructions
• Preheat the oven to 400F / 200C.
• Slice the eggplant in half. Scoop out the fleshy middle, leaving a 1/2″ shell. Brush the inside and outside with 2 tablespoons of oil and bake face-up for 20 minutes. Chop the eggplant flesh into small cubes and keep aside.
• In a large sauté pan, heat 2 teaspoons oil. Add onions and garlic and sauté for 5 minutes, until onions are translucent and fragrant. Add capsicum, spinach, eggplant flesh, spaghetti squash. Fry until veggies are cooked al dente. Add spices – coriander powder, cinnamon powder, turmeric, chilly powder, salt and mix well.
• Stir in lentils, tomatoes and cilantro leaves. Add curry powder and cook until all veggies are cooked al dente.
• Remove from heat. Stuff baked eggplants,rounding off the tops. Sprinkle sesame seeds and return to the oven for 10 minutes.
• Remove from oven, top with fresh coriander leaves.
• Tastes best with Basmati rice.
Recipe Notes:
1. You can skip any veggies if you do not have.
2. Do not skip cinnamon, coriander, turmeric and chilly powder.
3. It is okay if the stuffing tastes too strong of spices. It balances out when stuffed into the eggplant because eggplant is bland.
4. Best to have the food immediately after baking. Can be kept for up to 3 hours or refrigerate it. Do not keep until next day.
5. Make in Advance – If you want to prepare in advance, you can make your filling and keep it in the refrigerator for up to 3 days until you are ready to assemble your eggplant. Once you are ready, prepare the eggplant and bake according to the instructions given above.
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