This vegan stuffed eggplant recipe is easy-to-make and delicious for fall and winter. Stuffed with lentils and barley, it's filling, and flavorful with the punch of homemade pesto.
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GET THE RECIPE
Preheat the oven to 400F and line a baking sheet with parchment paper. Half the eggplants and place cut side down. Using a fork, pierce many holes into the eggplant. Cook for around 30 minutes.
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While the eggplant cooks, prepare the lentil and barley by cooking as instructed on the package. Strain once cooked and set aside.
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Into a medium-sized pot, plant butter on medium-low heat for 30 seconds before adding in the finely chopped yellow onion. Cook for around 5 minutes or until fragrant.
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After 5 minutes of cooking, add in the garlic, stirring to mix. After about 3 minutes, throw in the artichokes, capers, vegetable stock paste, bay leaves, pepper, sundried tomatoes and lemon.
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Cook for around 5 minutes before adding in the cooked lentils and barley. Simmer for 10 minutes on low heat. Remove the eggplant from the oven. Flip them skin-side down and lightly score the eggplant in diagonal cuts.
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This will make room for the beautiful stuffing you've just made. You may also need to handle gently and remove a bit of the eggplant center with a spoon. Simply add those insides to the legume mixture.
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Using a spoon, stuff eggplant till full and bake for another 10 minutes or until golden and gorgeous. Serve with a fresh salad and gorgeous pieces of garlic bread.
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