From Minimalist Baker
Moroccan Lentil-Stuffed Eggplant
- Time
- 1 hr
- Makes
- 4
- Ingredients
- 11
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Ingredients
- 4 small eggplants
- 2 Tbsp avocado or coconut oil ((if avoiding oil, sub water))
- 1 pinch sea salt
- 1 batch Moroccan-Spiced Lentils
- 1 3/4 cups crushed tomatoes ((crushed are best for flavor and texture // can sub diced or puréed tomatoes))
- 1/4 tsp each sea salt and black pepper ((plus more to taste))
- 1/2 tsp smoked paprika ((plus more to taste))
- 1 1/2 Tbsp vegan parmesan cheese
- 1 1/2 Tbsp gluten-free panko bread crumbs
- Fresh chopped parsley or cilantro
- White or brown rice or cauliflower rice
Nutrition
- Calories
- 429 kcal
- Fat
- 9.6 g
- Serving size
- 1 stuffed eggplant
- Fiber
- 33.2 g
- Sugar
- 25 g
- Sodium
- 403 mg
- Protein
- 19.4 g
- Carbohydrate
- 72.8 g
- Saturated fat
- 1.2 g
As published by Minimalist Baker.
The method
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