Everybody Thinks There Is Meat In These Stuffed Eggplants! But It's...Vegan Recipe

Ingredients

• 2 pieces Eggplant (medium size, about 500 g each, sliced lengthwise)
• 3 tablespoons Olive Oil (extra‑virgin, divided)
• 1.5 teaspoons Salt (divided)
• 1 teaspoon Sweet Paprika (for eggplant seasoning)
• 1 teaspoon Smoked Paprika (adds smoky depth to lentil sauce)
• 0.5 teaspoon Ground Coriander
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• 2 tablespoons Fresh Parsley (chopped)
• 1 teaspoon Fresh Sage (chopped, optional)
• 1 large Red Onion (about 150 g, diced)
• 1 medium Carrot (peeled and diced)
• 1 medium Parsnip (peeled and diced)
• 3 cloves Garlic (minced)
• 1 cup Red Lentils (rinsed)
• 2 cups Water
• 1 cup Tomato Passata (smooth, no added salt)
• 2 tablespoons Nutritional Yeast (adds cheesy flavor)
• 0.25 cup Pecan Nuts (roughly chopped, toasted)
• 1 cup Vegan Cheese (shredded, preferably mozzarella style)
• 0.5 teaspoon Black Pepper (freshly ground)

Instructions

1. Preheat Oven and Prepare Eggplant

   Set the oven to 180°C. Slice the eggplants lengthwise, brush both sides with 2 Tbsp olive oil, sprinkle with salt and sweet paprika, and place on a parchment‑lined baking sheet.

   Time: PT10M

   Temperature: 180°C

2. Roast Eggplant

   Bake the seasoned eggplant slices for 25‑30 minutes, turning once halfway through, until the flesh is tender and the edges are lightly browned.

   Time: PT30M

   Temperature: 180°C

3. Toast Pecans

   While the eggplant roasts, place chopped pecans on a dry skillet over medium heat and toast for 3‑4 minutes, stirring frequently, until fragrant. Set aside.

   Time: PT5M

4. Sauté Aromatics

   In a saucepan, heat 1 Tbsp olive oil over medium heat. Add diced red onion, carrot, and parsnip; sauté for 6‑8 minutes until softened. Add minced garlic and cook 1 minute more.

   Time: PT10M

5. Add Spices and Lentils

   Stir in smoked paprika, ground coriander, oregano, basil, salt, and black pepper. Add rinsed red lentils, tomato passata, and water. Bring to a gentle boil, then reduce to low heat.

   Time: PT2M

6. Simmer Lentil Sauce

   Cover and let the lentil mixture simmer on low heat for 20‑25 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened.

   Time: PT25M

7. Finish Lentil Filling

   Remove the saucepan from heat. Stir in nutritional yeast, chopped parsley, sage, and toasted pecans. Adjust salt and pepper to taste.

   Time: PT3M

8. Assemble Bake

   Remove the roasted eggplant from the oven. Spoon the lentil filling onto each eggplant half, spreading evenly. Top with shredded vegan cheese.

   Time: PT5M

9. Final Bake

   Return the assembled eggplant to the oven and bake for 10‑15 minutes, or until the vegan cheese is melted and lightly golden.

   Time: PT15M

   Temperature: 180°C

10. Serve

    Remove from oven, let rest for 5 minutes, then serve warm. Garnish with extra fresh parsley if desired.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

10 g

Ingredient Substitutions

• Instead of Olive Oil: Avocado oil, Canola oil
• Instead of Sweet Paprika: Regular paprika
• Instead of Fresh Parsley: Cilantro
• Instead of Red Onion: Yellow onion
• Instead of Red Lentils: Green lentils (longer cooking)
• Instead of Tomato Passata: Crushed tomatoes
• Instead of Pecan Nuts: Walnuts, Almonds
• Instead of Vegan Cheese: Vegan cheddar, Nutritional yeast + cashew cream

Equipment Needed

• Oven
• Baking Sheet
• Parchment Paper
• Knife
• Cutting Board
• Mixing Bowl
• Saucepan
• Wooden Spoon
• Measuring Cups
• Measuring Spoons
• Grater

Critical Steps — Do Not Skip

• Roasting the eggplant until tender but not mushy
• Simmering the lentils until fully cooked and the sauce thickens
• Ensuring the vegan cheese melts without burning

Chef Tips from the Video

• Brush the eggplant with oil on both sides for even browning.
• Toast the pecans with a pinch of salt for extra flavor.
• For a smoky twist, add a drizzle of smoked olive oil before the final bake.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze individual portions wrapped tightly for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Roast the eggplant a day ahead and store in the fridge; reheat briefly before assembling.
• Cook the lentil filling up to step 7, cool, and refrigerate; assemble and bake when ready.

Frequently Asked Questions