Rice & Lentil-Stuffed Eggplants


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


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.

Serves 4

Written by Natalia Mantur

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Categories:    Gluten Free Side Dishes