Vegan Stuffed Eggplant Boat
Ingredients
- 1 medium eggplant
- 1/2 small onion, finely chopped
- 2 cloves of garlic, chopped
- 1 tomato, diced
- 1 tbsp tomato paste
- Green onions (up to your taste)
- 1/2 Pepper bells
- 50g cooked lentils (or chickpeas)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp dried origano
- Sea salt
- 1/4 cup fresh parsley
Preparation
- Preheat the over to 400F
- Cut the top part of the eggplant and remove most of the pulp
- Cut pulp into small cubes and keep for later
- Place the eggplant on a baking tray and bake in the oven until soft
- In a large skillet, on medium heat, put the olive oil, chopped onions, garlic and green onions
- Stir for about 5 min
- Add cumin, oregano, tomato dices, eggplant pulp and cook for another 3 minutes
- Add the tomato sauce, a pinch of salt and the cooked lentils for another 5 min
- Add some parsley and remove from heat
- Place mixture into the eggplant shell
This vegan stuffed eggplant boat can be a great lunch or great dinner. You can easily adapt the recipe according to your taste by changing the spices, replacing the lentils by chickpeas or even add vegan grated cheese on top.
Add a pinch of fresh parsley on top to give a nice final touch!
Bon appétit!
Enjoy!
