This Mediterranean Stuffed Eggplant is absolutely out of this world! It’s vegan, gluten-free, and so easy to make.
If you’re looking for a simple weeknight meatless Monday meal, look no further. Not only is this a unique dish, but it’s packed with so much flavor. You’re going to love this Mediterranean Stuffed Eggplant.
For the eggplant, you want to slice them lengthwise and be sure to score the flesh. It’ll help soften the center and make it easier to stuff the inside. I baked it for a quick, easy, and less clean-up reason, but you can certainly gill the eggplant as well. Either way, it’s delicious.
The filling you guys…OMG! I added lentils just for more protein and then the mixed toasted nuts… Holy Moly the mixed nuts were good. I mean, I might make a batch of roasted za’atar mixed nuts to snack on because it was that scrumptious. I chopped the nuts small using THIS mini food processor and then toasted it in a pan with salt and za’atar.
Za’atar! One of my favorite mediterranean spices. If you haven’t tried this spice, you’re going to love it. You can use it to make crackers, roasted nuts, chicken, flat breads, and so much more. It’s truly an amazing flavor and something I grew up with.
Lastly, with all the spices, I wanted to create a delicious vegan yogurt that helps freshen and brighten up the dish. I used a plain coconut yogurt (my favorite brand is Culina Yogurt), and mixed in a bunch of herbs for flavor and lime to brighten it up. This dish needs this herby yogurt so don’t skip this one.
I hope you enjoy this vegan mediterranean dish. Give me a tag on @precioustimeblog if you make this.
Related Blog Post: Vegan Mushroom Truffle Pasta, Gluten-free Vegetable Low Mein
XO,
Natalie
Mediterranean Stuffed Eggplant
Ingredients
- Eggplant
- 4 eggplant cut lengthwise and scored
- 3 tbsp olive oil
- 1 tsp za’atar seasoning
- salt and pepper to taste
- Herby Yogurt
- 1 container of plain coconut yogurt I like Culina
- 1/2 tbsp fresh mint chopped
- 1/2 tbsp fresh basil chopped
- 1 lime 1/2 zested, the rest juiced
- pinch of salt
- Filling
- 1/2 lentils cooked according to the package
- 1/2 cup raw walnuts
- 1/2 cup raw sunflower seeds
- pinch of za’atar
- pinch of salt
- 1 tbsp olive oil
Instructions
- Preheat oven to 400
- In a bowl, mix up the eggplant ingredients and using a pastry brush, brush the olive oil mixture onto the eggplant. Roast in the oven for about 35-40 minutes or until soft.
- To make the herby yogurt: Add all the ingredients into a bowl and mix. Place back in the fridge until ready to serve.
- Filling: Cook the lentils according to the package. Season with a dash of salt and set aside.
- In a mini food processor, add the walnuts and sunflowers seeds and chop. Do not over-process or it’ll turn into flour. Make sure it’s somewhat chunky.
- Add the nuts in a small pan with 1 tbsp of olive oil. Toast for about 3-5 minutes and add a pinch of salt and a pinch of za’atar for taste.
- Assemble: Start with the eggplant, then layer the lentils. Top it with the za’atar nut mixture and then the herby yogurt. Then, top with more fresh herbs.
- Enjoy!