Main Meals
Lentil & Walnut Stuffed Eggplant
Serves 4 · About 60 minutes
Roasted eggplant filled with lentils, walnuts, tomatoes and herbs for a satisfying high-fiber plant-based dinner.
Blood Pressure FriendlyBlood Sugar FriendlyHeart Healthy
Plant-ForwardBuilt around plant foods and everyday ingredients.
Whole-Food FocusDesigned to make nutrient-dense choices easier.
Flavor FirstHerbs, spices and aromatics bring satisfying flavor.
Everyday WellnessA practical recipe for a balanced eating pattern.
Ingredients
- 2 medium eggplants, halved lengthwise
- 1 tablespoon extra-virgin olive oil, divided
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1½ cups cooked brown or green lentils
- 1 cup no-salt-added crushed tomatoes
- ½ cup finely chopped mushrooms
- ⅓ cup chopped walnuts
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon ground cinnamon, optional
- Black pepper, to taste
- ¼ teaspoon salt, or to taste
- 2 tablespoons chopped parsley
- 1 tablespoon fresh lemon juice
Directions
- Heat the oven to 400°F. Score the eggplant flesh without cutting through the skin. Brush lightly with oil and roast cut-side down 25–30 minutes until tender.
- Warm the remaining oil in a skillet. Cook onion and mushrooms 6–8 minutes. Add garlic and spices and cook 30 seconds.
- Stir in lentils and crushed tomatoes and simmer 8–10 minutes until thick. Stir in walnuts, parsley and lemon juice. Add up to ¼ teaspoon salt only if needed.
- Turn the eggplant halves cut-side up and gently press the centers to make room. Spoon in the lentil filling.
- Bake another 10–12 minutes and finish with parsley and lemon.
Pairs Well With
These recipes make natural companions on the same plate:
Women First Morgantown • Find this recipe online: https://www.womenfirstmorgantown.com/lentil-walnut-stuffed-eggplant.html
A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.