Vegan Stuffed Eggplant with Lentils and Melty Cheese
Tender roasted eggplant boats filled with savory lentils, tomato, and zucchini, finished with creamy vegan cheese and fresh basil for a hearty plant-based main.
Follow the steps below to cook the desired recipe
1. Heat the oven to 200°C. Line a baking dish or tray with parchment.
2. Halve the eggplants lengthwise and score the cut sides in a shallow crosshatch. Brush lightly with olive oil, season with salt, and place cut-side down on the tray.
3. Roast the eggplants for 20 minutes, until beginning to soften. Let cool slightly, then scoop out the flesh, leaving sturdy shells. Chop the flesh.
4. Meanwhile, cook the lentils in plenty of simmering water until tender but still holding their shape, about 20–25 minutes. Drain well.
5. Warm the remaining olive oil in a pan over medium heat. Cook the onion for 4–5 minutes until softened, then stir in the chopped eggplant flesh and zucchini and cook for 5 minutes.
6. Add the chopped tomatoes, cooked lentils, oregano, black pepper, and vegan cream cheese. Simmer for 8–10 minutes, stirring until creamy and thick; season with salt to taste.
7. Arrange the eggplant shells in the baking dish and spoon in the filling. Top with the grated vegan cheese.
8. Bake for 20–25 minutes, until the filling is hot and the topping is melted and lightly golden. Scatter with fresh basil and serve.
2 eggplants, halved lengthwise
200 g brown lentils, rinsed
400 g chopped tomatoes
100 g vegan cream cheese
1 onion, finely chopped
100 g vegan gouda-style cheese, grated
1 zucchini, thinly sliced
10 g fresh basil leaves
1 tbsp olive oil
1 tsp salt, plus more to taste
½ tsp black pepper
1 tsp dried oregano
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