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Roasted Stuffed Eggplants with Lentils and Tahini Drizzle

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Oven-roasted eggplant halves filled with a savory lentil and tomato mixture, topped with creamy tahini sauce, toasted pine nuts, and fresh herbs. A hearty and elegant vegan dish perfect for dinner or as a mezze platter centerpiece.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 400°F (200°C). Score the eggplant halves in a crisscross pattern and brush with 1 tablespoon olive oil.
  2. Place them cut-side up on a baking sheet and roast for 30–35 minutes, until golden and soft.
  3. Meanwhile, heat 1 tablespoon olive oil in a skillet. Sauté onion until translucent, then add garlic, lentils, tomatoes, tomato paste, cumin, cinnamon, salt, and pepper. Simmer for 10 minutes.
  4. In a bowl, whisk together tahini, lemon juice, olive oil, warm water, and salt until smooth.
  5. Scoop the lentil mixture onto each roasted eggplant.
  6. Drizzle with tahini sauce, sprinkle with pine nuts and fresh parsley.
  7. Serve warm or at room temperature.

Notes

  • Use cooked lentils or canned lentils for convenience.
  • Roasted eggplant can be prepared a day ahead and reheated before serving.
  • Add chili flakes to the filling for a spicy kick.
  • Top with pomegranate seeds for color and a burst of sweetness.

Nutrition

Keywords: stuffed eggplant, vegan main, Mediterranean lentils, tahini drizzle, plant-based dinner

Find it online: https://foodiecara.com/roasted-stuffed-eggplants-with-lentils-and-tahini-drizzle/