Brown Rice and Lentil Stuffed Eggplant and Tahini

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Brown Rice and Lentil Stuffed Eggplant and Tahini
"This vegan dish is so delicious you'll keep coming back for more. Lentils and brown rice give it a beautiful consistency and texture, and the sauce is so good you'll want to lick your plate clean."
-- @happy.as.a.yam
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  • Recipe Card
Prep time: 15mins
Cook time: 45mins
Serves or Makes: 4

Recipe Card

ingredients

  • 2 medium eggplants
  • 1 lemon, juiced
  • 1 medium onion, diced
  • 1 cup coarsely chopped button mushrooms
  • 1 (14 ounce can) whole plum tomatoes, chopped
  • 1 cups water
  • 2 cloves minced garlic cloves
  • 2 cup cooked brown rice
  • 1 cup canned or fresh soaked overnight lentils
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and pepper to taste
  • 1 cup tahini
  • 1/2 cup 1/2 lemon, juiced
  • 4 tablespoons coriander, (roughly chopped)

Method

  • Step 1

    Preheat the oven to 425ºF. Meanwhile, in a large bowl, combine onions, mushrooms, chopped tomatoes, minced garlic, rice, lentils, rice, cumin, lemon juice, water, and season with salt and pepper.

  • Step 2

    Cut the eggplant in half lengthwise and scoop out the seeds with a spoon.

  • Step 3

    Fill the eggplants with the stuffing and put it into a 9x13" baking dish. Fill the dish with about 2 cups of water. Cover with tin foil.

  • Step 4

    Bake for 40 minutes.

  • Step 5

    Let cool for 5 minutes.

  • Step 6

    Whisk together tahini, lemon. Add water until the sauce has a consistency that you can pour over your eggplants.

  • Step 7

    Drizzle over your eggplants, garnish with coriander and enjoy!!

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