Lentil and Rice Stuffed Eggplant

  • Difficulty: Medium
  • one hour and 15 minutes
  • 2 servings

To most people, vegetarian food is not considered to be the most appealing. But for those of you that follow our site and know how to cook, vegetarian food can be considered a delight. This recipe uses roasted eggplant, which is absolutely fabulous, topped with a delicious mixture of lentil, rice, raisins, tomato sauce, and feta.

Ingredients Needed for Lentil and Rice Stuffed Eggplant

½ cup red lentil
½ cup rice
1 eggplant
2 teaspoons of vegetable oil
1 onion, chopped
4 garlic cloves, crushed
½ teaspoon cumin powder
salt
pepper
1 tablespoon raisin
½ cup tomato sauce
1 teaspoon sugar
1 ounce feta cheese

How to Cook Lentil and Rice Stuffed Eggplant

  1. Add the lentil and rice into 2 separate saucepans and pour around 1 cup of water into each of them.
  2. Cook them for around 20 minutes.
  3. Preheat the oven to 360 degrees F/180 degrees C.
  4. Vertically slice the eggplant into halves and place the halves in a baking tray.
  5. Drizzle them with 1 teaspoon of vegetable oil.
  6. Slide the tray into the oven for the next 25 minutes.
  7. Scoop the inside of the eggplants and thinly chop them. Keep the skins for later.
  8. Heat a teaspoon of vegetable oil in a skillet over medium heat.
  9. Add the onion, garlic, and cumin powder. Cook them for 2 minutes.
  10. Add the onion in a large bowl along with the chopped eggplant, lentil, rice, and raisins. Season with salt, pepper, and mix.
  11. Fill the eggplant skins with the rice and lentil mixture. Add them in a baking tray.
  12. Slide the tray into the oven for the next 25 minutes at 360 degrees F/180 degrees C.
  13. Heat the remaining vegetable oil in a skillet over medium heat. Add the garlic, tomato sauce, sugar, and give it a stir.
  14. Cook the sauce for 1-2 minutes until it thickens.
  15. Drizzle the tomato sauce over the eggplants and top them with some crumbled feta cheese.

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