Rice & Lentil-Stuffed Eggplants
Rice & Lentil-Stuffed Eggplants
Servings: 4 people
Calories: 296kcal
Ingredients
- 2 large eggplants
- Kosher or fine sea salt to taste
- 2-3 tablespoons extra-virgin olive oil divided
- 4 garlic cloves
- ½ cup green lentils cooked al dente
- ½ cup basmati rice cooked al dente
- ¼ teaspoon sweet paprika
- Freshly ground black pepper to taste
- 7 ounces cherry tomatoes halved
- 1 handful fresh parsley
Instructions
- Preheat the oven to 375°F. Rinse the eggplants and cut them in half lengthwise. Score the flesh in a crosshatch pattern, not through the skin. Sprinkle with salt and rub with 1 tablespoon oil. Place in a greased baking dish, cut side up, and bake for 25 minutes.
- Take the eggplants out of the oven. Using a spoon, scoop out about half of the flesh, not destroying the skin, then place in a bowl.
- Peel and crush the garlic. Spread half the garlic on the insides of the hollowed-out eggplants.
- In a separate bowl, mix the eggplant flesh with the green lentils and rice. Season with the remaining crushed garlic, the sweet paprika, salt, and pepper, and stir well. Place the filling in the eggplants, drizzle with the remaining olive oil and bake for 20 minutes. Serve hot with tomatoes and parsley scattered on top.
Nutrition
Nutrition Facts
Rice & Lentil-Stuffed Eggplants
Amount Per Serving
Calories 296
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Sodium 13mg1%
Potassium 886mg25%
Carbohydrates 48g16%
Fiber 14g56%
Sugar 9g10%
Protein 10g20%
Vitamin A 380IU8%
Vitamin C 18.6mg23%
Calcium 51mg5%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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