Eggplant stuffed with lentils and tomatoes

May 31, 2021
These eggplants stuffed with lentils and tomatoes are full of spice and flavour. Source: Getty Images

For as long as I can remember I have always enjoyed eating eggplant. I understand it’s not everyone’s vegetable of choice, but cooked right it can be. Normally, I’ll use eggplant in an Italian-inspired dish however, I decided to spice things up with this recipe. It’s a great vegetarian meal and will have everyone’s belly feeling satisfied.

Serves 4


  • 2 medium eggplants, halved lengthways
  • Salt for seasoning
  • 1/2 Tbsp olive oil
  • 1/2 brown onion, finely chopped
  • 1 garlic cloves, crushed
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground paprika
  • Pinch of ground cinnamon
  • 400g tin lentils, rinsed, drained
  • 200g tin cherry tomatoes
  • 1 tsp vegetable stock powder
  • 1/6 cup basil leaves, torn
  • 40g shredded tasty cheddar
  • 15g panko crumbs


  1. Preheat oven to 200C. Line 2 large baking trays with baking paper. Use a small sharp knife to score the cut side of each eggplant half in a diamond pattern (don’t cut all the way through). Season with salt. Place, cut-side down, on a wire rack for 30 minutes. Rinse and pat dry with paper towel. Use a teaspoon to scoop out eggplant flesh, leaving a 1cm-thick shell. Finely chop eggplant flesh.
  2. Heat oil in a frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until light golden. Add garlic, cumin, coriander, paprika and cinnamon and cook, stirring, for 1 minute or until aromatic. Add eggplant flesh and cook, stirring occasionally, for 5 minutes or until tender. Add lentils, tomatoes and stock powder and stir to combine. Bring to a simmer. Stir in basil. Season.
  3. Place eggplant shells, cut-side up, on lined trays. Top with lentil mixture. Cover tightly with foil. Bake for 45 minutes.
  4. Sprinkle with the cheddar and panko crumbs. Spray with olive oil spray. Bake, uncovered, for 15 minutes or until golden brown. Serve.

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