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Spicy berbere lentil-stuffed eggplant on a platter

Spicy Berbere Lentil-Stuffed Eggplant

  • Author: Meatless Makeovers
  • Prep Time: 10 min.
  • Cook Time: 60 min.
  • Total Time: 70 min.
  • Yield: 6 Servings 1x
  • Category: Entree
  • Method: Bake, Simmer
  • Cuisine: Ethiopian
  • Diet: Vegan


A flavorful vegan and gluten-free entree that brings the heat- This spicy berbere lentil-stuffed eggplant is a healthy Ethiopian meat-free meal.


  • 3 Medium Eggplant (Halved )
  • 2 Tbsp Olive Oil
  • 1 Medium Onion (Diced)
  • 2 Tbsp Berbere Seasoning
  • 1 tsp Tomato Paste
  • 4 Cloves Garlic (Chopped)
  • 1 15 oz. Can Crushed Tomatoes
  • 1 Cup Red Lentils (Sorted and Rinsed)
  • 2 Cups Vegetable Stock


  1. Preheat the oven to 400°F
  2. Cut the eggplant in half and place them on an oil coated baking sheet cut side down. Place them into the pre-heated oven for 25-30 minutes or until tender. 
  3. In a deep Dutch oven, place the olive oil and put over medium heat. 
  4. When the oil is hot, carefully add the onion and sauté for 2-3 minutes or until tender. Stirring frequently. 
  5. Next, add half of the berbere season and all of the tomato paste and stir to combine. Allow to cook, stirring frequently until fragrant. Approx 1 minute. 
  6. Add the crushed tomatoes and the garlic and stir to combine. Allow the mixture to come to a simmer. 
  7. Then, add the lentils, vegetable stock and the rest of the berbere spice blend. Stir to combine and cover. Allow to cook for 20-25 minutes, stirring occasionally. 
  8. When the eggplants are tender, remove from the oven (but leave the oven on at 400℉) and carefully make a few cuts into the flesh of the eggplant to make room for lentils. Then, fill the eggplant with the lentil mixture. Place them into an oven safe dish with a lid. 
  9. Cover the dish and place into the oven for 10 minutes.  After 10 minutes, remove the cover and cook for an additional 10 minutes. 
  10. Garnish with nutritional yeast and chopped cilantro, if desired and serve immediately while warm. 
  11. Leftovers can be refrigerated in an airtight container for up to 5 days.


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Keywords: Spicy Berbere Lentil-Stuffed Eggplant, Vegan Ethiopian Recipe, Misir Wat Eggplant Recipe