Stuffed Vegan Eggplant with Lentils and Millet

17 Aug

eggplantThis is one of my favorite dishes! Big in volume, low in calories (370 per serving), tastes great! The original version is here. I found that if to follow original recipe, it makes too much stuffing, so I post here 1/2 to 2/3 of what they suggest. And for the sauce I used this time the one I made for Couscous and Broccoli Bowl

So here is updated version

Eggplant

  • 2 large eggplants, halved lengthwise
  • 2 Tbs. plus 1 tsp. olive oil, divided, plus more to coat pan
  • 1/2 small onion, chopped (1 cup)
  • 1 cup chopped button mushrooms
  • ½ cup millet (you can use quinoa!)
  • ⅓ cup green lentils, rinsed and drained
  • ½ tsp. ground allspice
  • ½ tsp. pepper

1. To make Eggplant: Preheat oven to 450°F. Cut eggplants in half, bake on one side 10 min, flip and bake 15 min. Spray with some oil before baking. Let it cool outside of the oven

2. Heat remaining 1 Tbs. oil in saucepan. 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.

3. 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.

4. 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. 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

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4 Responses to “Stuffed Vegan Eggplant with Lentils and Millet”

  1. Ani August 17, 2013 at 4:35 pm #

    Eggplant is easily one of my favorite veggies and stuffing it sound amazing!

    • alinagk August 17, 2013 at 10:10 pm #

      Ani, I’m glad you liked this idea, enjoy!

  2. aleshahaley August 18, 2013 at 12:52 pm #

    WOW! this sounds awesome!

Trackbacks/Pingbacks

  1. Vegetable Vegan Dumplings | Alina G Karaman - August 20, 2013

    […] stuffing I used leftovers stuffing from stuffed eggplant I made the other day, and added ginger and carrots. Wrappers I’ve got in HMart (wonton […]

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