Grilled Eggplant melt with lentil stuffing
Grilled eggplant melt with cheesy savory lentil stuffing - tender, almost melty roasted eggplants generously slathered with savory tomato paste, topped with melty blue cheese and tender lentils. Yum! This easy vegetarian Mediterranean dish can be made vegan with a few simple switches. Just substitute vegetarian cheese with vegan melty cheese and nutritional yeast and you’re in for a tasty Moroccan lentil-stuffed aubergine meal.
Ingredients
- 3 medium Eggplants cut into 1/2-inch slices
- 1 15oz can Lentils rinsed and drained
- 4-6 tbsp Tomato Paste
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
- ½ tsp Sea salt
- ½ cup (100g) Vegetarian Blue Cheese crumbled (or vegan blue cheese)
- 2 tbsp Nutritional Yeast optional
- 1 handful Fresh Parsley chopped
Instructions
How to make easy vegetarian lentil stuffed eggplants
- Cut the eggplants lengthwise into 1/2” slices. Brush with olive oil and season with smoked paprika and a little salt. Grill the eggplants on a grill pan (or regular Sauté pan) or grill. Roast each side for 2-3 minutes or until they are golden brown.
- Now, heat olive oil in a large Sauté pan and place the eggplant slices in the pan. Slather the tomato paste on top of the eggplants and top with crumbled blue cheese. Season with oregano, thyme, and salt, and top with lentils.
- Place the lid on the pan and leave to cook for 15-20 minutes or until the cheese is completely melted and the eggplants are soft and tender.Serve the stuffed eggplants with a garnish of fresh parsley and a side of bread. Enjoy.
Easy way to make stuffed eggplants with lentils in an instant pot
- Turn on the sauté function on the Instant Pot. Add oil, and sauté the eggplants for a few minutes on each side. Season with salt and smoked paprika.
- Now slather tomato paste on top of the eggplants. Top generously with vegan or vegetarian blue cheese and add the drained lentils.Add all the remaining seasonings to the instant pot. Cook on high pressure for 15 minutes. Release the pressure.Serve with a side of bread and garnish generously with fresh parsley.
How to make lentil-stuffed aubergines in a crockpot
- Heat olive oil in the crockpot. Add the eggplants and sauté for a few minutes on each side. Season with salt and smoked paprika. Now slather tomato paste on top of the eggplants. Top generously with vegan or vegetarian blue cheese and add the drained lentils.Add all the remaining seasonings to the slow cooker.
- Cover and cook on LOW for 5-6 hours or until the vegetables are completely tender.
- Serve with a side of bread and top with chopped parsley. Enjoy.