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Lentil and Rice Stuffed Eggplant

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.
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.

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Ingredients

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

Ingredients

Steps

1
Done

Add the lentil and rice into 2 separate saucepans and pour around 1 cup of water into each of them.

2
Done

Cook them for around 20 minutes.

3
Done

Preheat the oven to 360 degrees F/180 degrees C.

4
Done

Vertically slice the eggplant into halves and place the halves in a baking tray.

5
Done

Drizzle them with 1 teaspoon of vegetable oil.

6
Done

Slide the tray into the oven for the next 25 minutes.

7
Done

Scoop the inside of the eggplants and thinly chop them. Keep the skins for later.

8
Done

Heat a teaspoon of vegetable oil in a skillet over medium heat.

9
Done

Add the onion, garlic, and cumin powder. Cook them for 2 minutes.

10
Done

Add the onion in a large bowl along with the chopped eggplant, lentil, rice, and raisins. Season with salt, pepper, and mix.

11
Done

Fill the eggplant skins with the rice and lentil mixture. Add them in a baking tray.

12
Done

Slide the tray into the oven for the next 25 minutes at 360 degrees F/180 degrees C.

13
Done

Heat the remaining vegetable oil in a skillet over medium heat. Add the garlic, tomato sauce, sugar, and give it a stir.

14
Done

Cook the sauce for 1-2 minutes until it thickens.

15
Done

Drizzle the tomato sauce over the eggplants and top them with some crumbled feta cheese.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

467 kcal
Calories
22 g
Protein
16 g
Fat
74 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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