"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."
Brown Rice and Lentil Stuffed Eggplant and Tahini
5
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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!!