Minimalist Baker · by Minimalist Baker★ 4.8 (40)
Moroccan Lentil-Stuffed Eggplant
NUTRITION · PER SERVING60M COOK
CAL 53%·PRO 100%
CARBS 195G73% OF CAL
33G FIBER136G OTHER26G TOTAL SUGAR
FAT 13G11% OF CAL
1G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked eggplant halves filled with Moroccan-spiced lentils, tomatoes, and topped with breadcrumbs and herbs. Hearty and flavorful, works as an entrée or substantial side.
mainmoroccanbeans🥧 baking dish🥄 saucepan🍳 skillet🔥 ovengluten freeveganvegetarian
View the full recipe on Minimalist Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 60M
CAL 53%·PRO 100%
CARBS 195G73% OF CAL
33G FIBER136G OTHER26G TOTAL SUGAR
FAT 13G11% OF CAL
1G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 174mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 3227mg
- Calcium
- 190mg
- Iron
- 16mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 174MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.