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Stuffed Eggplant with Lentils and Millet

Double or triple the recipe for stuffed eggplants and freeze the extras for fast, filling weeknight meals.

Ingredients: 

Ingredient Set Name: 

Eggplant

Ingredients: 

Ingredient Line: 
2 medium eggplants, halved lengthwise
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2 Tbs. plus 1 tsp. olive oil, divided, plus more to coat pan
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1 small onion, chopped (1 cup)
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1 ½ cups chopped button mushrooms
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½ cup millet
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⅓ cup green lentils, rinsed and drained
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3 Tbs. toasted pine nuts
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½ tsp. ground allspice
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½ tsp. Aleppo pepper or pinch of cayenne pepper
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2 ½ Tbs. chopped fresh mint, for garnish

Ingredient Set Name: 

Tomato Sauce

Ingredients: 

Ingredient Line: 
1 Tbs. olive oil
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2 cloves garlic, minced (2 tsp.)
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2 tsp. tomato paste
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3 medium tomatoes, peeled, seeded, and chopped (1 ½ cups)

Instructions: 

1. To make Eggplant: Preheat oven to 450°F. Lightly score cut sides of each eggplant half all around to within 1/4 inch of edges. Sprinkle with salt, if desired.

2. Lightly oil roasting pan, and heat in oven 2 minutes. Place eggplants cut side down in hot roasting pan, and bake 10 minutes. Flip. Spread 1 tsp. oil on each eggplant half. Bake 15 minutes, or until flesh is just tender. Cool 10 minutes.

3. Heat remaining 1 Tbs. oil in saucepan over medium heat. Add onion, and sauté 7 minutes, or until beginning to brown. Remove 1/4 cup onion, and set aside. Add mushrooms to pan, increase heat to medium-high, and sauté 3 minutes, or until tender. Transfer mushrooms to bowl.

4. Reduce heat to medium, return 1/4 cup onion to pan; add millet, and sauté 2 minutes. Add lentils and 2 cups water, cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 20 minutes, or until lentils are tender. Remove from heat; let stand, covered, 10 minutes. Transfer to bowl with mushroom mixture.

5. To make Tomato Sauce: Heat oil in saucepan over medium-low heat. Add garlic, and cook 30 seconds. Stir in tomato paste. Add tomatoes, increase heat to medium-high, and cook 2 minutes. Add 1/2 cup water, and bring to a boil. Reduce heat to medium, and simmer, partially covered, 10 minutes, or until sauce is slightly thickened.

6. Reduce oven temperature to 400°F. Scoop out eggplant flesh, leaving 1/4-inch-thick edges for shells. Chop eggplant flesh, and add to mushroom-millet mixture. Add pine nuts, and stir in allspice and Aleppo pepper. Spoon 1 cup filling into each eggplant shell, top each with 2 Tbs. Tomato Sauce, and bake 15 minutes. Serve with remaining Tomato Sauce, and garnish with mint.

Nutrition Information: 

Calories: 
371
Protein: 
11 g
Total Fat: 
18 g
Saturated Fat: 
2 g
Carbohydrates: 
47 g
Cholesterol: 
0 mg
Sodium: 
36 mg
Fiber: 
13 g
Sugar: 
9 g
Yield: 
Serves 4

Comments on this Recipe

This recipe was time consuming but overall pretty tasty. Somehow I had enough extra eggplant/mushroom/millet/lentil mixture to put together a few vegetable lasagnas to freeze which turned out very well. Heating up the frozen stuffed eggplants fits into my schedule nicely.

This was absolutely delicious! I didn't have millet, so i just used extra lentils (red, I didn't have green) and I used sunflower seeds instead of pine nuts, and it was so delicious! My husband loved it as well. don't skip the mint, it's a must!

Different but good. I think next time I'll save the trouble and just use sauce from a jar...

Loved it. Have made it twice, once with brown rice and once with quinoa. Serve with hummus, tzatziki, and pita. Topped with pecans both times. It was a bit hit!

Gosh, it was so darn complicated! I just think you could have simplified this with similar results. I would have scooped out the eggplant and cooked it with the mushrooms. I also would have cooked the tomatoes with the mushrooms and eggplant and onions. I would have used leftover lentils, too, so planned to make something else with the lentils. I used sunflower seeds instead of pine nuts--way, way too expensive. I also used quinoa instead of millet since I couldn't find it at my local grocery. I think I would just use the lentils. What an ordeal for a good, but not fabulous, recipe.

Awesome! I upped the Allspice to one teaspoon and used premade tomato sauce to save time. Delicious! Will definitely make this again!

Lovely. I'll make this soon.

I'm trying this tonight. Will the lentils absorb the water? Drain or add lentils with liquid? Thanks