Dinner / Middle Eastern-inspired
Spinach Lentil Stuffed Eggplant
Roasted eggplant halves carry a tomato-lentil filling with spinach and cumin. A lemon-tahini drizzle adds creaminess to this vegan main.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 20 minutes
- Cook
- 40 minutes
- Total
- 1 hours
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Contains sesame.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 220°C (425°F). Score eggplant flesh, brush with half the oil and roast cut-side up for 25 minutes.
Meanwhile, cook onion in remaining oil for 6 minutes. Add garlic and cumin for 1 minute, then tomatoes, lentils and salt for 8 minutes.
Fold spinach into the filling. Spoon over softened eggplant and bake for 10 more minutes.
Whisk tahini, lemon juice and water and drizzle over the eggplant to serve.
0 of 4 steps complete
A little kitchen know-how
- Score the flesh without cutting through the skin so the eggplant stays intact.
Make it yours & keep it well
Use sunflower seed butter for the sauce if avoiding sesame.
Storage: Refrigerate for 3 days; store tahini sauce separately.
Estimated nutrition per serving
380 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days; store tahini sauce separately.
Can I adapt this plant-based recipe?
Use sunflower seed butter for the sauce if avoiding sesame.
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