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709 kcal
55 min.
Recipe for Mediterranean eggplant boats with lentil filling
Recipe for Mediterranean eggplant boats with lentil filling
Recipe for Mediterranean eggplant boats with lentil filling
Recipe for Mediterranean eggplant boats with lentil filling
Recipe for Mediterranean eggplant boats with lentil filling
Recipe for Mediterranean eggplant boats with lentil filling
Recipe for Mediterranean eggplant boats with lentil filling
Recipe for Mediterranean eggplant boats with lentil filling
Recipe for Mediterranean eggplant boats with lentil filling
Recipe for Mediterranean eggplant boats with lentil filling
Recipe for Mediterranean eggplant boats with lentil filling

Recipe for Mediterranean eggplant boats with lentil filling

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x portion

NaN g

709 kcal

x g

1 kcal

709.3
Calories
30.0g
Prot.
37.2g
Fat
63.3g
Carbs

Ingredients (servings):

1

Converted ingredients are going to appear on the shopping list

  • Aubergine240 g
  • Tomato1× piece (170 g)
  • Lentils red split dried6× tablespoon (90 g)
  • Onion5.5× slice (55 g)
  • Olive oil3× tablespoon (30 g)
  • Spinach, fresh or frozen1× handful (25 g)
  • Feta cheese1× slice (20 g)
  • Parsley, fresh2× teaspoon (6 g)
  • Garlic1× clove (5 g)
  • Basil, fresh0.5× leaf (1.5 g)
  • Oregano, dried, ground0.5× pinch (1 g)
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How to make Mediterranean eggplant boats with lentil filling

recipe

  1. 1. Preheat your oven to 200°C. Cook the lentils according to the package instructions.

    1. 1. Preheat your oven to 200°C. Cook the lentils according to the package instructions.

  2. 2. Using a spoon, hollow out the flesh from the eggplant halves, leaving about 1 cm edge to create a "boat". Brush the inside of each eggplant boat with olive oil and season with salt and pepper. Place on a baking sheet, skin side down, and bake for 20-25 minutes until soft but still holding shape.

    1. 2. Using a spoon, hollow out the flesh from the eggplant halves, leaving about 1 cm edge to create a "boat". Brush the inside of each eggplant boat with olive oil and season with salt and pepper. Place on a baking sheet, skin side down, and bake for 20-25 minutes until soft but still holding shape.

  3. 3. While the eggplant is baking, heat 2/3 of the olive oil in a pan over medium heat. Add chopped onion and minced garlic, sautéing until soft and fragrant. Add diced tomato, cooked lentils, chopped spinach, oregano, basil, salt, and pepper. Cook for 5-7 minutes until the mix is heated through and the spinach wilts.

    1. 3. While the eggplant is baking, heat 2/3 of the olive oil in a pan over medium heat. Add chopped onion and minced garlic, sautéing until soft and fragrant. Add diced tomato, cooked lentils, chopped spinach, oregano, basil, salt, and pepper. Cook for 5-7 minutes until the mix is heated through and the spinach wilts.
    2. 3. While the eggplant is baking, heat 2/3 of the olive oil in a pan over medium heat. Add chopped onion and minced garlic, sautéing until soft and fragrant. Add diced tomato, cooked lentils, chopped spinach, oregano, basil, salt, and pepper. Cook for 5-7 minutes until the mix is heated through and the spinach wilts.
    3. 3. While the eggplant is baking, heat 2/3 of the olive oil in a pan over medium heat. Add chopped onion and minced garlic, sautéing until soft and fragrant. Add diced tomato, cooked lentils, chopped spinach, oregano, basil, salt, and pepper. Cook for 5-7 minutes until the mix is heated through and the spinach wilts.

  4. 4. Remove the eggplant boats from the oven. Fill each boat with the lentil mixture, packing it tightly.

    1. 4. Remove the eggplant boats from the oven. Fill each boat with the lentil mixture, packing it tightly.

  5. 5. Sprinkle crumbled feta cheese on top of each stuffed eggplant.

    1. 5. Sprinkle crumbled feta cheese on top of each stuffed eggplant.

  6. 6. Put the stuffed eggplant boats back in the oven and bake for another 10-15 minutes until the topping is golden and the eggplant is completely soft.

    1. 6. Put the stuffed eggplant boats back in the oven and bake for another 10-15 minutes until the topping is golden and the eggplant is completely soft.

  7. 7. Before serving, garnish with fresh parsley. Enjoy your warm eggplant boats.

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