Vegan Stuffed Eggplant

Ingredients

• 2 mediumeggplants
• 1, dicedonion
• 3–4, mincedgarlic cloves
• 7.5 ml (1/2 tbsp), or water if oil-freeoil
• 60 ml (1/4 cup)vegetable stock
• 2, choppedplum tomatoes
• 300 g (1 1/2 cups), cookedlentils, such as canned
• 1 batch, or 200 g (7 oz) if using store-boughtvegan cheese sauce or vegan cheese
• 2.5–3.75 ml (1/2–3/4 tsp), or to tastesea salt
• 1.7 ml (1/3 tsp), or to tasteblack pepper
• 5 ml (1 tsp)onion powder
• 5 ml (1 tsp)oregano
• 5 ml (1 tsp)paprika
• 3.75 ml (3/4 tsp)ground cumin
• 2.5 ml (1/2 tsp)smoked paprika
• 7.5 ml (1/2 tbsp)maple syrup
• 15 ml (1 tbsp), gluten-free if neededsoy sauce
• 15 ml (1 tbsp)balsamic vinegar
• 15 ml (1 tbsp)tomato purée
• to garnishfresh herbs
• to taste, optionalred pepper flakes

Instructions

1. 1

   Heat the oven

   Preheat the oven to 210°C and line a large baking tray with baking parchment.

2. 2

   Prepare the eggplants

   Halve the eggplants lengthways. Scoop out about two-thirds of the flesh, leaving a border about 1 cm thick around each skin.

3. 3

   Process the flesh

   Put the scooped-out eggplant flesh in a food processor and process it, then set it aside.

4. 4

   Bake the shells

   Arrange the eggplant halves on the prepared tray, sprinkle with sea salt and bake for 20 minutes.

5. 5

   Soften the onion

   Meanwhile, heat the oil in a frying pan over a medium heat. Add the onion and sauté for about 4–5 minutes.

6. 6

   Cook the filling

   Add the garlic, processed eggplant flesh, all the spices, soy sauce, balsamic vinegar, tomato purée, maple syrup and vegetable stock. Cover the pan and cook for about 10 minutes.

7. 7

   Add lentils

   Stir in the tomatoes and cooked lentils and cook for a few more minutes. Taste the filling and adjust the seasoning with more salt, pepper or spices if needed.

8. 8

   Prepare the cheese

   Make the vegan cheese sauce, or get the store-bought vegan cheese ready to use.

9. 9

   Fill the eggplants

   After the eggplant shells have baked for 20 minutes, reduce the oven temperature to 175°C. Fill each half with the lentil and eggplant mixture.

10. 10

    Finish baking

    Top with the vegan cheese and bake for another 10 minutes. Garnish with fresh herbs before serving.

What is stuffed eggplant?

Stuffed eggplant is a familiar way to turn halved aubergines into a filled, baked meal, with versions appearing in many cuisines. This plant-based take pairs the soft, roasted shells with a spiced lentil and tomato filling.

The filling uses the scooped-out eggplant as well as the shells, so the vegetable is part of both the base and the centre. Vegan cheese gives the top a rich finish, while the lentils make the dish more substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 313 calories, 13g protein, 33g carbs, 11g fat.

The lentils and tomatoes contribute much of the carbohydrate, while the lentils also provide protein. The oil and vegan cheese account for much of the fat; serve a half with a generous green salad or other vegetables to round out the plate.

Choosing the ingredients

Eggplants: Choose medium ones that sit steadily on the tray and have enough room for filling. Leave a border around the skin when scooping so the halves can hold their shape.

Lentils: Cooked lentils, including drained canned lentils, keep this weeknight recipe straightforward. If using canned, drain them before adding them to the pan.

Cheese: A batch of vegan cheese sauce gives a spoonable topping; store-bought vegan cheese is a convenient alternative. For a gluten-free meal, check the labels on the soy sauce and any prepared cheese.

Build flavour in the pan

Onion first: Give the diced onion 4–5 minutes to soften before adding the garlic and spices. This lets the aromatic ingredients mingle with the eggplant flesh as it cooks.

Seasoning: Soy sauce, balsamic vinegar, tomato purée and maple syrup add savoury, tangy and gently sweet notes to the filling. Taste after the lentils and tomatoes have been added, then adjust the salt, pepper or spices to your liking.

Keep the shells sturdy

Scooping: Remove about two-thirds of the flesh but leave a 1 cm border around the skin. A thinner shell may be harder to fill and lift once baked.

First bake: The shells bake on their own for 20 minutes before they are filled. This gives them a head start while you prepare the filling on the hob.

Check the filling and finish

Texture: The chopped filling should be soft and cohesive after its covered cooking time, rather than watery. Let excess liquid cook off before stuffing if the mixture seems loose.

Final bake: Once filled and topped, the eggplants return to the oven at 175°C for 10 minutes. The dish is ready when the filling is hot and the vegan cheese has warmed through.

Make the timing work

The 20-minute first bake overlaps with cooking the filling, so prepare the vegetables and measure the seasonings before starting. The pan filling takes about 10 minutes covered, followed by a few minutes with the tomatoes and lentils.

Prepare the vegan cheese sauce while the shells bake, or have the shop-bought cheese ready. The recipe gives a total time of 50 minutes, including preparation and baking.

What to serve alongside

These stuffed halves can be served as a main meal or as a side dish. For a fuller plate, pair them with a green salad or steamed vegetables.

If you would like a more substantial meal, serve them with a grain such as rice or quinoa. Finish with fresh herbs, and add red pepper flakes at the table for anyone who wants extra heat.

Recipe notes & tips

• Leave a 1 cm border when scooping so the eggplant shells remain sturdy.
• Drain canned lentils well before stirring them into the filling.
• Prepare the cheese sauce while the eggplant shells are in their first bake.
• Taste the filling after adding the lentils and tomatoes, then adjust the seasoning.
• Add red pepper flakes at the end so each person can choose their preferred heat.

Variations

• Add chilli: Stir red pepper flakes into the filling for heat.
• Change the herbs: Use fresh parsley or coriander as the finishing garnish.
• Make it oil-free: Use water instead of oil to sauté the onion.
• Choose another lentil: Use any cooked lentils you have available, draining them well if canned.
• Use shop-bought cheese: Top the filled halves with 200 g vegan cheese instead of making a batch of sauce.

Common mistakes to avoid

• Scooping too deeply: Leave a 1 cm border so the shells can hold the filling.
• Skipping the first bake: Bake the shells for 20 minutes before stuffing them as directed.
• Adding wet lentils: Drain canned lentils before mixing them into the pan.
• Overlooking the seasoning: Taste the finished filling and adjust salt, pepper or spices before stuffing.
• Leaving the cheese off: Add the vegan cheese before the final 10-minute bake so it warms through.

How to store

Store cooled leftovers in a covered container in the fridge for up to 3 days. Reheat in the oven until hot throughout; the microwave also works, though the eggplant shells will be softer.

Frequently asked questions