Greek-Inspired Stuffed Eggplant

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Greek-Inspired Stuffed Eggplant

Eggplant is one of my favourite vegetables, and one of my favourite ways to use it is in Greek-style dishes, à la these beautiful stuffed eggplants. Loaded with rice, vegetables and lentils, they make for a really satisfying meal and are bursting with garlic-y, herb-y, nutty and slightly acidic flavours that taste so delicious together! I also love eggplant for it’s health benefits. That dark purple skin is full of anthocyanins, potent antioxidants which help to reduce inflammation and may play an important role in the prevention of many chronic diseases like diabetes and heart disease. These take a little longer than my other recipes to prepare, but they’re definitely worth it! I make double the recipe to have for lunch the next day.

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Greek-Inspired Stuffed Eggplant

Takes 50 minutes

Serves 4

  • 4 medium eggplants, sliced into halves
  • 1.5 cups brown rice
  • 1 brown onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 1 zucchini, quartered lengthways and sliced
  • 1 medium capsicum, diced
  • 1 x 400g tin diced tomatoes (or 400g fresh diced tomatoes)
  • 1 x 400g tin brown lentils, drained and rinsed
  • 1 tbs dried oregano leaves
  • 1 tsp ground cumin
  • Pinch ground cinnamon
  • Pinch black pepper
  • Garnish: Tahini, sesame seeds, mint leaves, dill leaves,
  1. Preheat oven to 180C. Cook the brown rice as per package directions.
  2. Cut out most of the flesh from the eggplants, leaving no more than 1cm of flesh around the shell. Place on a baking tray lined with baking paper and bake for 30 minutes.
  3. Heat a non-stick frying pan over medium heat. Take half of the eggplant flesh and dice it. Add it to the pan and cook, stirring every minute or so for 5 minutes.
  4. Add the onion, zucchini and capsicum to the pan and cook, stirring for 5 minutes or until everything is just tender.
  5. Add the rest of the ingredients (tomatoes, lentils, seasonings) along with the cooked rice to the pan and stir to combine everything.
  6. When the eggplant is cooked, remove from the oven. Stuff the eggplants by spooning the filling into the eggplant shells and pressing down to fit more in.
  7. Return eggplants to the oven and bake for 10 minutes.
  8. Remove from the oven, drizzle each eggplant half with tahini and sprinkle sesame seeds, dill and mint leaves on top.

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