Stuffed baked eggplant with Moroccan-spiced lentils! Just 9 ingredients, big flavor, plenty of protein and fiber, and the perfect side dish or entrée.

US Customary - Metric

  1. 4 small eggplants
  2. 2 Tbsp avocado or coconut oil (if avoiding oil, sub water)
  3. 1 pinch sea salt


  1. 1 batch Moroccan-Spiced Lentils
  2. 1 3/4 cups crushed tomatoes (crushed are best for flavor and texture // can sub diced or puréed tomatoes)
  3. 1/4 tsp each sea salt and black pepper (plus more to taste)
  4. 1/2 tsp smoked paprika (plus more to taste)
  6. 1 1/2 Tbsp vegan parmesan cheese
  7. 1 1/2 Tbsp gluten-free panko bread crumbs (I like Ian’s brand panko bread crumbs)

FOR SERVING optional

  1. Fresh chopped parsley or cilantro
  2. White or brown rice or cauliflower rice


  • Preheat oven to 375 degrees F (190 C) and get out a 9x13-inch (or similar size) baking dish.
  • To a large saucepan or rimmed skillet, add Moroccan-Spiced Lentils, crushed tomatoes, salt, pepper, and paprika. Heat over medium heat until bubbling. Then reduce heat to simmer and cook for 5 minutes more. Taste and adjust flavor as needed, adding more salt and pepper for overall flavor or paprika for smokiness.
  • See notes if thinly slicing and rolling the eggplant. Otherwise, use a knife to cut an angled divot out of the center of your eggplants. Then use a spoon to scrape out a hollow center. Leave enough eggplant flesh so it's sturdy enough to hold the lentils (see photo). (Save leftover eggplant to make things like Eggplant Curry, Persian Eggplant Dip, or Baba Ganoush.)