Mediterranean Stuffed Eggplant
A delicious vegan Mediterranean dish that is also gluten-free and packed with so much flavor.
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!