Description
A flavorful vegan and gluten-free entree that brings the heat- This spicy berbere lentil-stuffed eggplant is a healthy Ethiopian meat-free meal.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 400°F
- 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.
- In a deep Dutch oven, place the olive oil and put over medium heat.
- When the oil is hot, carefully add the onion and sauté for 2-3 minutes or until tender. Stirring frequently.
- 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.
- Add the crushed tomatoes and the garlic and stir to combine. Allow the mixture to come to a simmer.
- 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.
- 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.
- Cover the dish and place into the oven for 10 minutes. After 10 minutes, remove the cover and cook for an additional 10 minutes.
- Garnish with nutritional yeast and chopped cilantro, if desired and serve immediately while warm.
- Leftovers can be refrigerated in an airtight container for up to 5 days.
Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Spicy Berbere Lentil-Stuffed Eggplant, Vegan Ethiopian Recipe, Misir Wat Eggplant Recipe
