Lentil and Veggie Stuffed Eggplant

Don’t you just hate it when pictures don’t do your meals justice? The camera I’m using temporarily in place of my normal one isn’t the best, but it usually does the job. However, last night, it did not. No picture could have done this meal justice…it was that good!
This is a recipe that I have been perfecting in my head for the past few days, and it was well worth the wait!

Lentil and Veggie Stuffed Eggplant

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Ingredients
1 Eggplant, cut in half length-wise
1/4 c. each onion, green bell pepper, yellow summer squash, mushrooms (all chopped)
1/2 c. cooked lentils
2 Tbsp. sun-dried tomatoes
1/2 pasta sauce
1/4 c. cottage cheese
1 Tbsp. shaved Parmesan cheese

Directions

-Cut eggplant in half length-wise, scoop insides out of one half and set them aside
-Bake eggplant at 350 for 20-30 minutes, or until tender
While the eggplant is baking away…
-Coat a skillet with cooking spray, and once hot, add all chopped veggies and eggplant insides
-Cook veggies until tender
-Add lentils until mixture is hot
-Add sun-dried tomatoes and pasta sauce
-Grab your eggplant!
-Add cottage cheese to the skillet mixture, mixed and make sure all ingredients are combined
-Fill eggplant with mix and top with cheese
-Place back into oven until cheese is melted

Like I said….the pictures don’t get across just how delicious this meal was! It is a great, meatless recipe packed with protein!

Why Would Jessica Eat This?: Lentils, a type of legume, are a great vegetarian source of protein, with 9 grams in a 1/2 c. serving. They are also packed with over 15 grams of cholesterol-lowering fiber per cup! They are a good source of folate and magnesium and iron!

Eat up!

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13 thoughts on “Lentil and Veggie Stuffed Eggplant

  1. this looks delicious jessica! i know what you mean about hating it when the photo doesn't do your food justice. oh well. i can tell my the recipe that it had to taste awesome!

  2. Roasting is the only way I ever do it! It is soooo delicious like that, I just eat it on its own! Lentils are actually new for me, but I am loving them! Especially in salads!

  3. Oh wow, I can't even imagine how much a "good" picture would make me drool…This sounds AND looks delicious. I need more lentil/eggplant combo in my life, the two always work so well together (especially when Indian spices are involved!).

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