Stuffed Eggplant with Lentils, Walnuts, and Pomegranate Molasses
This savory and slightly sweet Stuffed Eggplant with Lentils, Walnuts, and Pomegranate Molasses is a hearty, plant-based dish that brings a burst of Mediterranean flavors to your dinner table.
Equipment
- Medium saucepan
- Large skillet
- Baking sheet
- Oven
Ingredients
- 4 medium eggplants about 2 lbs or 900g
- 1 cup green lentils 7 oz or 200g, rinsed and drained
- 2 1/2 cups water 20 fl oz or 600ml for cooking lentils
- 1 large onion 7 oz or 200g, finely chopped
- 3 cloves garlic minced
- 1/2 cup walnuts 2 oz or 60g, roughly chopped
- 1/4 cup pomegranate molasses 2 fl oz or 60ml
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 2 tbsp olive oil 1 fl oz or 30ml, plus extra for brushing
- 1/2 cup fresh parsley 0.5 oz or 15g, chopped
- Salt and pepper to taste
- Pomegranate seeds for garnish optional
Instructions
- Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and scoop out the flesh to create a hollow center, leaving about 1/2 inch of flesh on the skin. Brush the insides with olive oil and season with salt and pepper. Place on a baking sheet and bake for 25 minutes, or until the eggplants are tender.
- While the eggplants are baking, bring the 2 1/2 cups of water to a boil in a medium saucepan. Add the lentils and a pinch of salt, reduce the heat to low, cover, and simmer for about 20 minutes or until the lentils are tender but not mushy. Drain any excess water.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onions and garlic, and sauté until translucent, about 5 minutes. Stir in the cumin, smoked paprika, and cinnamon, and cook for another 2 minutes.
- Add the cooked lentils and walnuts to the skillet, and cook for 5 minutes, stirring occasionally. Pour in the pomegranate molasses and cook for an additional 2 minutes, allowing the flavors to meld.
- Remove the skillet from the heat and stir in the chopped parsley. Adjust seasoning with salt and pepper to your taste.
- Once the eggplants are tender, remove them from the oven and fill each one with the lentil and walnut mixture. Return to the oven and bake for an additional 15 minutes.
- Serve the stuffed eggplants warm, drizzled with more pomegranate molasses and garnished with pomegranate seeds if desired.
Notes
For a vegan-friendly version, ensure the pomegranate molasses does not contain any honey.
The lentil stuffing can be prepared ahead of time and refrigerated for up to two days before stuffing the eggplants.
Leftovers can be stored in an airtight container and refrigerated for up to three days. Reheat in the oven or microwave before serving.