nutritional information

Per 1/2 stuffed eggplant:

  • 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
Vegan Gluten-Free

Stuffed Eggplant with Lentils and Millet

Stuffed Eggplant with Lentils and Millet

Serves 4

Double or triple the recipe for stuffed eggplants and freeze the extras for fast, filling weeknight meals.
Eggplant
  • 2 medium eggplants, halved lengthwise
  • 2 Tbs. plus 1 tsp. olive oil, divided, plus more to coat pan
  • 1 small onion, chopped (1 cup)
  • 1 ½ cups chopped button mushrooms
  • ½ cup millet
  • ⅓ cup green lentils, rinsed and drained
  • 3 Tbs. toasted pine nuts
  • ½ tsp. ground allspice
  • ½ tsp. Aleppo pepper or pinch of cayenne pepper
  • 2 ½ Tbs. chopped fresh mint, for garnish
Tomato Sauce
  • 1 Tbs. olive oil
  • 2 cloves garlic, minced (2 tsp.)
  • 2 tsp. tomato paste
  • 3 medium tomatoes, peeled, seeded, and chopped (1 ½ cups)

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.

July/August 2013 p.69

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comments

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

Robert - 2014-08-25 18:31:49

Lovely. I'll make this soon.

Susan Day - 2014-08-25 17:15:56

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

Irene - 2014-02-11 12:23:22

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.

Debbie G. - 2014-01-23 01:46:48

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!

Janice Brunson - 2013-08-04 23:23:24

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

Nic - 2013-07-29 01:00:04

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!

Charlotte - 2013-07-24 02:49:35

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.

david p - 2013-07-07 16:54:47