Deliciously Easy Lentil-Feta Stuffed Eggplant Recipe Makes a Satisfying Meatless Main

Move over meat — hello eggplant! During the summer months, farmer’s markets are teeming with bushels of this dark purple veggie. But If you’re looking for a way to prepare it that goes beyond eggplant parm, then you have to try this Lentil-Stuffed Eggplant recipe. Eggplant has a mild nutty taste that stands up to strong spices and other sharp flavors. Plus, it’s versatile and can take the place of meat for a delicious vegetarian meal.

Our Lentil-Stuffed Eggplant recipe is super-easy to put together. First, we roast halves cut-side down. Legumes pair perfectly with eggplant, plus add a healthy dose of protein. To speed thing up, we use canned lentils for the base of our stuffing, then add in-season tomatoes, tangy feta and a touch of balsamic. This Lentil-Stuffed Eggplant recipe is so yummy, we guarantee no one will miss the meat! Cook along with our video, then let us know how you like it.

• 2 (1 lb.) eggplants, trimmed, halved lengthwise
• 2 Tbs. olive oil
• 1/4 tsp. salt
• 1/2 tsp. pepper
• 1 (15 oz.) can lentils, drained, rinsed
• 1 (14 oz.) can whole cherry tomatoes, drained
• ¾ cup crumbled feta cheese
• 1 clove garlic, minced
• 1 Tbs. balsamic vinegar
• ½ tsp. fresh oregano

Instructions

Heat oven to 400°F. Coat large rimmed baking sheet with cooking spray. Dividing evenly, brush cut side of eggplant halves with 1 Tbs. olive oil; sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper.

Transfer eggplant halves to baking sheet cut side down. Bake until tender, 20–25 min. Flip; scrape flesh with fork to loosen. In bowl, combine lentils, tomatoes, ½ cup feta, garlic, vinegar, dried oregano, remaining 1 Tbs. oil, and ¼ tsp. pepper. Divide among eggplant halves. Top with remaining ¼ cup feta. Bake until heated through, about 15 min. Sprinkle with fresh oregano.

Nutrition

• Calories: 280
• Fat: 13 gram
• Saturated Fat: 6 gram
• Protein: 12 gram
• Carbohydrate: 30 gram
• Fiber: 13 gram
• Cholesterol: 25 mg
• Sugar: 12 gram
• Sodium: 580 mg