These beautifully roasted eggplant halves are tender on the inside with a lightly crisped surface, filled with a rich and warmly spiced lentil-tomato mixture. Topped with a creamy tahini drizzle, toasted pine nuts, and fresh herbs, this Mediterranean-inspired dish is as visually stunning as it is satisfying. Ideal as a vegan main course or part of a mezze spread, it’s a dish that effortlessly blends comfort with elegance.

Why You’ll Love This Recipe

This dish brings together a variety of textures and flavors: the silkiness of roasted eggplant, the earthiness of lentils, the brightness of tomatoes and lemon, and the nuttiness of tahini and pine nuts. It’s hearty enough for a filling dinner, yet refined enough for entertaining guests. Additionally, it’s naturally vegan, gluten-free, and made with whole, nourishing ingredients.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 large eggplants, halved lengthwise
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup cooked green or brown lentils
• 1 cup canned diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 2 tablespoons pine nuts, toasted

Tahini Drizzle:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 2–3 tablespoons warm water
• Salt to taste

Directions

1. Preheat oven to 400°F (200°C).
2. Score the cut sides of the eggplants in a crisscross pattern. Brush with 1 tablespoon of olive oil.
3. Place the eggplants cut-side up on a baking sheet. Roast for 30–35 minutes, or until golden brown and tender.
4. While the eggplants roast, heat the remaining olive oil in a skillet over medium heat. Sauté the onion until translucent, about 5 minutes.
5. Add garlic and cook for 1 more minute. Stir in cooked lentils, diced tomatoes, tomato paste, cumin, cinnamon, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
6. In a small bowl, whisk together tahini, lemon juice, olive oil, warm water, and salt until smooth and pourable.
7. Once eggplants are roasted, spoon the lentil mixture into the center of each half.
8. Drizzle with the tahini sauce, sprinkle with toasted pine nuts and chopped parsley.
9. Serve warm or at room temperature.

Servings and timing

This recipe serves 4.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

• Grain Addition: Add cooked quinoa or bulgur to the lentil mixture for extra bulk.
• Spicier Option: Stir in a pinch of crushed red pepper or a dash of harissa for heat.
• Nut-Free: Omit pine nuts or use toasted pumpkin seeds for a similar crunch.
• Herb Swap: Substitute fresh mint or dill for parsley for a different herbal accent.
• Cheesy Finish: For non-vegan variation, top with crumbled feta before serving.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes or until warmed through. The microwave may be used but will soften the eggplant skin.
• Freezing: Not recommended, as the texture of the eggplant may become mushy upon thawing.

FAQs

Can I use canned lentils for this recipe?

Yes, canned lentils work well and save time. Be sure to drain and rinse them before using.

What type of eggplant is best for roasting?

Large globe eggplants are ideal for their size and flesh, but you can use smaller varieties if adjusting the cooking time accordingly.

Can I prepare the filling ahead of time?

Yes, the lentil mixture can be made up to 2 days in advance and refrigerated. Reheat before filling the eggplants.

Is this dish suitable for meal prep?

Absolutely. Store the components separately and assemble before serving to maintain the best texture.

What can I serve with stuffed eggplant?

Serve with warm flatbread, couscous, or a side salad for a complete meal.

Can I make this recipe oil-free?

You can omit the oil by roasting the eggplant without it and sautéing the filling with water or broth, though the texture may differ.

How can I make the tahini sauce creamier?

Use less water for a thicker consistency, or add a spoonful of plant-based yogurt to make it creamier.

Do I need to peel the eggplant?

No, the skin helps the eggplant hold its shape while roasting. It also adds a bit of texture and fiber.

Can I grill the eggplant instead of roasting?

Yes, grill the eggplant cut-side down on medium heat for 10–12 minutes until charred and tender.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.

Conclusion

Roasted Stuffed Eggplants with Lentils and Tahini Drizzle is a flavorful, nourishing dish that highlights the best of Mediterranean cooking. With its rich, spiced filling and smooth, nutty sauce, it delivers both comfort and sophistication in every bite. Whether you’re hosting a dinner or preparing a plant-based weeknight meal, this recipe is sure to impress and satisfy.

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