Lentil Stuffed Moroccan Eggplant
Ingredients
Units
Scale
- 2 eggplants, cut in half lengthwise
- extra virgin olive oil
- Favorite spice mix (such as sumac blackening seasoning)
Lentil Ragu or this quick lentil filling
- 1/2 cup lentils, rinsed
- 16 oz jar Mina Shakshuka sauce
- Water (enough to fill the empty sauce jar)
- 1/2 cup chopped roasted nuts (such as pistachios, walnuts, or almonds)
- Tahini
- Lime, zest, and juice
- Handful of fresh mint and/or cilantro
Instructions
- Preheat your oven to 450°F (230°C).
- Cut the eggplants in half lengthwise and score the flesh in opposite diagonals to create a diamond pattern.
- Rub the eggplant halves with olive oil and season generously with your favorite spice mix (I used sumac blackening seasoning).
- Place the eggplants cut side up on a baking sheet and roast in the preheated oven until golden brown and soft, about 25-30 minutes.
- While the eggplants are roasting, prepare the lentil filling. In a medium saucepan, combine 1/2 cup lentils and 1 jar of Mina Shakshuka sauce. Fill the empty jar with water and add it to the pan.
- Cover the saucepan with a lid and cook the lentils over medium-low heat until tender, about 20-25 minutes. Stir occasionally to prevent sticking.
- Once the lentils are cooked, stir in 1/2 cup of chopped roasted nuts (such as pistachios, walnuts, or almonds).
- Remove the eggplants from the oven and let them cool slightly. Then, top each eggplant half with a generous amount of the lentil mixture.
- Drizzle the stuffed eggplants with tahini, and sprinkle with lime zest and a squeeze of lime juice.
- Garnish with lots of fresh herbs like mint and cilantro, enjoy! 🙂
