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–+ servings
Stuffed eggplant cut into half with parmesan cheese and parsley

Stuffed Eggplant

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 medium (2 medium) eggplants
  • 1½ tablespoons (1½ tablespoons) extra virgin olive oil
  • 1 medium (1 medium) onion
  • 3 cloves (3 cloves) garlic
  • 1 can (15 ounces) (240 grams) lentils 1½ cups cooked lentils or ½ cup dried lentils cooked in boiling water until tender.
  • ½ cup (60 grams) walnuts finely chopped
  • 1 can (15 ounces) (400 grams) crushed tomatoes
  • 2 tablespoons (2 tablespoons) balsamic vinegar or more to taste
  • 1 teaspoon (1 teaspoon) dried oregano
  • 1 teaspoon (1 teaspoon) salt
  • ⅛ teaspoon (½ teaspoon) black pepper
  • ½ cup (50 grams) parmesan cheese grated

  • MAKE EGGPLANT BOATS: Cut 2 medium eggplants in half lengthwise.
    Score their flesh with a paring knife and scoop out the carved flesh with a spoon.
    Chop the eggplant flesh with a knife or food processor. Set aside.
    how to make eggplant boats
  • MAKE FILLING: Preheat the oven to 400°F or 200°C.
    Heat 1½ tablespoons extra virgin olive oil in a large skillet. Add 1 medium onion (chopped) and sauté for 3 minutes.
    Add 3 cloves garlic (pressed) and the chopped eggplant pulp and cook for 5 minutes, stirring often.
    Add 1 can (15 ounces) lentils (drained and rinsed), ½ cup walnuts (finely chopped), 1 can (15 ounces) crushed tomatoes, 2 tablespoons balsamic vinegar, 1 teaspoon dried oregano, 1 teaspoon salt, and ⅛ teaspoon black pepper.
    all the ingredients for the filling are in a skillet about to be cooked
  • SIMMER: Simmer for about 10 minutes on medium heat, stirring occasionally.
    There should be no liquid in the pan, and the mixture should be quite compact.
    Turn the heat off and stir in ½ cup parmesan cheese (grated).
    Taste and adjust for salt, spices, and balsamic.
    stuffed eggplant filling
  • STUFF EGGPLANTS: Season each eggplant with a pinch of salt and pepper.
    Fill shells with lentil mixture. Press it down well. The filling can dome over the eggplant.
    Arrange on a baking tray.
    stuffed eggplant before baking
  • BAKE AND SERVE: Bake at 400°F or 200°C for about 20 to 30 minutes or until the eggplant skins are fork tender.
    Shortly before they are ready, you can add more parmesan on top and put them back in the oven to melt.
    Stuffed eggplant with parmesan and fresh parsley on a white plate
Nutrition information is an estimate for 1 serving out of four.
SUBSTITUTIONS
Eggplant: substitute 4 medium zucchini for 2 eggplants.
Olive oil: substitute another vegetable oil.
Onion: Substitute shallots.
Lentils: Substitute chickpeas or black beans and mash them in the sauce with a potato masher.
Walnuts: Substitute almonds or cashews, or keep out if allergic to nuts.
Crushed tomatoes: Substitute tomato puree or passata. 
Balsamic vinegar: Substitute reduced-sodium soy sauce or tamari.
Dried oregano: Substitute an Italian herb mix, thyme, or basil.
Grated parmesan: Substitute grated pecorino, cheddar, or a non-dairy cheese.
STORAGE
- Make ahead: This is an excellent recipe for meal prep. The stuffed eggplant keeps well for a few days and reheats well in the microwave.
- Refrigerator: Store them in an airtight container in the fridge for 3 to 4 days.
- Reheat: warm them in the microwave for about 3 minutes or in a preheated oven at 400°F or 200°C for about 10 minutes.
- Freezer: You can assemble and freeze the stuffed eggplants before baking them. They keep for about three months in the freezer.
Thaw them in the refrigerator for a few hours, then bake as instructed.
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