Harissa Lentil Stuffed Eggplant Boats
Vegetarian, Gluten-Free, Spicy · Main Course
30 min
Cook time
4
Servings
420
Calories
8
Steps
- Preheat & Prep: Preheat your oven to 400°F (205°C). Slice 2 large eggplants lengthwise and scoop out most of the flesh, leaving about 1/2-inch border to create boats. Dice the scooped-out flesh and set aside.
- Roast Eggplant Boats: Brush the insides with 1 tablespoon olive oil and season with salt and pepper. Place boats cut-side up on a baking tray. Roast for 20 minutes until tender.
- Cook Filling: Meanwhile, heat 1 tablespoon olive oil in a pan over medium heat. Sauté 1 diced yellow onion and 2 minced garlic cloves until fragrant. Add the reserved diced eggplant flesh and 1 diced red bell pepper. Cook for 5 minutes, stirring often.
- Add Lentils & Harissa: Stir in 1 cup cooked green lentils, 2 tablespoons harissa paste, 1 teaspoon smoked paprika, and 1/2 teaspoon ground cumin. Cook for 2 minutes more.
- Add Greens: Add 2 cups chopped baby spinach and cook until just wilted. Season with salt and pepper. Remove from heat.
- Stuff & Bake: Divide the spicy lentil mixture evenly into the roasted eggplant boats. Return to oven for another 10 minutes.
- Tahini Drizzle: While eggplants bake, whisk together 3 tablespoons tahini, juice of 1/2 lemon, 2 tablespoons water, and a pinch of salt until smooth and drizzle-able.
- Serve: Plate the stuffed eggplant boats, drizzle generously with lemon tahini sauce, sprinkle with chopped fresh parsley, and top with toasted pumpkin seeds for crunch.
Recipes are for general inspiration and may not fit every dietary need. Consult a professional for medical or allergy-related guidance.
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