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  • Stuffed Eggplant with Carrots and Lentils

Stuffed Eggplant with Carrots and Lentils

01:05:00 4 servings, 1 stuffed eggplant shell (310 g) each
Recipe By
1
0 0 Reviews
Prep Time
25
min.
Total Time
1
hr.
5
min.
Servings

4 servings, 1 stuffed eggplant shell (310 g) each

Small eggplants get stuffed with a cheesy tomato filling in this oven-baked side dish. Delicious as is, this easy-to-make recipe can reinvent itself by being prepared with different beans and cheese.

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What You Need

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Make It

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  • Heat oven to 450ºF.
  • Brush cut sides of eggplants with oil; place, cut sides down, on parchment-covered baking sheet.
  • Bake 20 min. or until slightly softened; cool 5 min. Reduce oven temperature to 400ºF.
  • Scoop out eggplant centres, leaving 1/4-inch-thick shells. Chop eggplant flesh; reserve for later use. Return eggplant shells, cut sides up, to baking sheet.
  • Add carrots, onions and chopped eggplant to large skillet sprayed with cooking spray; cook on medium heat 3 min. or until crisp-tender, stirring frequently. Remove from heat.
  • Add lentils, cheese, tomato juice, bread crumbs and oregano; mix well. Spoon into eggplant shells.
  • Bake 20 min. or until heated through. Sprinkle with parsley.

Serving Suggestion

This is a great side to serve with cooked chicken or beef.

Servings

  • 4 servings, 1 stuffed eggplant shell (310 g) each

Nutritional Information

Serving Size 4 servings, 1 stuffed eggplant shell (310 g) each
AMOUNT PER SERVING
Calories 310
% Daily Value
Total fat 15g
Saturated fat 6g
Cholesterol 30mg
Sodium 490mg
Carbohydrate 32g
Dietary fibre 10g
Sugars 10g
Protein 14g
   
Vitamin A 60 %DV
Vitamin C 25 %DV
Calcium 20 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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