Stuffed Eggplant

Holiday season brings so much joy and cooking therapy for me that I can't wait for it and be able share my food with my loved ones. When you cook with passion and love, there is no way your cooking won't be a success. Eggplant is one of my all-time favorites, and I think I mentioned this in previous posts, but I can eat eggplant every single day and never get tired of it!

This is a new dish that I created and I was inspired by my friend in Israel who created stuffed eggplant for Shabbat dinner. She made hers with meat, and I created mine vegan, with lentils, mushrooms, spinach and onion, and I am super excited with the result. The eggplant just melts in your mouth, and the complex flavors are just divine. I suggest you make more than enough of it because it is addictive! Perfect for a crowd of people who appreciate a good eggplant dish. Every effort for this dish is worthwhile! 

Give it a try and please share your thoughts!

I would love to know if you liked it as much as I did.

 

Ingredients:

1 large onion chopped

2 cups of fresh mushrooms, sliced 

3 cups of fresh spinach, chopped

1 teaspoon olive oil

Salt

Pepper

1 cup green lentils

2 1/2 cups water

3 eggplants sliced lengthwise, about 1/2 of an inch

Olive oil

Salt 

Pepper

1 jar of marinara sauce 2 LB / 907 g

 

Directions:

Heat oven to 375° F

Take a baking sheet and line with a parchment paper.

Drizzle with olive oil. Place the eggplant in the baking sheet, drizzle with olive oil, sprinkle with salt and pepper and bake for about 20-25 minutes, until golden brown and tender. Set aside.

Take a sauce pot and add the lentils, water and salt. Bring to a boil, then lower the heat to low, and cook until all the water have soaked into the lentils. Set aside.

Take a nonstick pan, add olive oil, onion, salt and pepper, sauté for a few minutes, then add the mushrooms and a bit more salt and pepper. Sauté for about 10 more minutes. Add the spinach, and cook for 3 more minutes. Add the cooked lentils, mix and remove from the stove.

Assembling the dish:

Take one slice of the eggplant and lay on a working surface. Take a spoon or more of the filling and spread on the eggplant. Roll the eggplant and place it seams side down on a large Pyrex dish. Keep doing it with the rest of the eggplants. When all the eggplants are placed in the Pyrex dish, pour the marinara sauce on top, evenly, and bake for about 35-45 minutes.

Let it slightly cool before serving.

Estee RavivEntrees