Moroccan Lentil Recipe

I’m sharing a Lentil Stuffed Eggplant recipe with Moroccan spices and just nine ingredients, packed with protein and fiber and ideal as either a flavorful side or a hearty entrée.

I fell into this stuffed baked eggplant somehow and now I keep making it. I wanted something that reads fancy but isn’t, so I stuffed roasted eggplants with spiced lentils and ended up with a dish that surprises people every time.

It tastes layered, a little smoky, a bit tangy, and there’s more protein than you’d expect. I like that it sits between a side and a full meal, depending on how hungry you are.

Think of it as my quick entry into Lentil Stuffed Eggplant territory, a recipe that belongs on any list of Moroccan Eggplant Recipes you swear you’ll try this week.

Ingredients

• Eggplant smoky meaty texture low calories good source of fiber and antioxidants soaks flavors
• Lentils packed with plant protein and iron lots of fiber filling and keeps you full longer
• Onion adds sweet savory depth contains vitamin C and prebiotics that help gut bacteria thrive
• Garlic sharp aroma boosts flavor has immune friendly compounds and a subtle spicy warmth
• Tomatoes bring bright acidity and natural umami gives lycopene antioxidant and slight sweetness
• Ras el hanout warm complex spice mix adds floral peppery notes warms the dish without extra salt
• Olive oil healthy monounsaturated fats adds silkiness helps absorb fat soluble vitamins a little goes far

Ingredient Quantities

• 2 medium eggplants, about 1 1/2 lb total, halved lengthwise
• 1 cup dried brown or green lentils, rinsed
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 cup canned diced tomatoes, drained
• 2 tsp ras el hanout spice mix, or use 1 tsp cumin plus 1 tsp paprika if you dont have it
• 2 tbsp extra virgin olive oil
• 2 cups vegetable broth or water
• 1 tsp kosher salt, plus black pepper to taste

How to Make this

1. Preheat oven to 400 F. Halve the 2 eggplants lengthwise, score the flesh in a diamond pattern, brush with about 1 tablespoon of the olive oil and season with a little black pepper and some of the kosher salt. Place cut-sides up on a baking sheet and roast until very soft and edges browned, about 25 to 30 minutes.

2. While eggplant roasts, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook until soft and translucent, 5 to 7 minutes. Add the minced garlic and cook 30 to 60 seconds more until fragrant.

3. Add the rinsed lentils to the pan along with the drained diced tomatoes and the ras el hanout spice (or the cumin + paprika substitute). Stir to coat everything in the spices.

4. Pour in the 2 cups vegetable broth or water, add the 1 teaspoon kosher salt and a crack of black pepper. Bring to a simmer, then reduce heat, cover and cook until lentils are tender, about 25 to 30 minutes. Stir occasionally and check liquid level.

5. If the lentils finish with too much liquid, simmer uncovered a few minutes to thicken. If they’re still too firm after the time given, add a little more water or broth and cook a bit longer. Taste and adjust salt and pepper as needed.

6. When the eggplants are cool enough to handle, scoop out the flesh with a spoon leaving about a 1/2 inch border so the shells hold their shape. Roughly chop the scooped flesh and stir it into the lentil mixture to add creaminess and flavor.

7. Spoon the lentil mixture back into the eggplant shells, mounding slightly. Be sure to get some of the tomato bits and spiced lentils in every bite.

8. Return the stuffed eggplants to the oven and bake another 10 to 15 minutes until heated through and tops are slightly browned. If you want a little shine, brush or drizzle a tiny bit of olive oil on top before the final bake.

9. Let rest 5 minutes, then serve warm. Tip: check for seasoning one last time before serving, and if the filling seems dry add a splash of broth. These keep well and reheat nicely.

Equipment Needed

1. Rimmed baking sheet for roasting the eggplants
2. Sharp chef’s knife to halve and score the flesh
3. Cutting board (sturdy)
4. Pastry brush or spoon for brushing on the olive oil
5. Medium saucepan with lid to cook the lentils
6. Wooden spoon or heatproof spatula for stirring
7. Large spoon for scooping the eggplant flesh and a mixing bowl to stir it into the lentils
8. Measuring cups and spoons for broth, lentils and spices
9. Colander or fine mesh sieve to rinse lentils and drain tomatoes, plus oven mitts for handling hot pans

FAQ

Moroccan Lentil Recipe Substitutions and Variations

• Eggplant: swap with 2 medium zucchini, halved and roasted the same way, or use about 10 to 12 oz cremini or portobello mushrooms sliced. Zucchini keeps the texture similar, mushrooms give a meaty depth.
• Lentils: use 1 cup red lentils for a softer, almost creamy result but cook shorter, or use one 15 oz can drained lentils or chickpeas for a quick shortcut.
• Ras el hanout: if you dont have it mix 1 tsp ground cumin plus 1 tsp sweet paprika plus a pinch 1/4 tsp ground cinnamon, or substitute 2 tsp baharat spice if available.
• Canned diced tomatoes: replace with 1 cup chopped fresh tomato, seeds scooped out if you want less liquid, or 3/4 cup tomato passata or crushed tomatoes for a smoother sauce.

Pro Tips

1) Salt the eggplant for texture: sprinkle the cut surfaces with a little salt and let them sit 20 to 30 minutes, then blot the moisture off with paper towels. This pulls out extra water so the shells dont turn soggy when you roast them, and it tones down any bitter bits.

2) Bloom your spices early: add the ras el hanout or the cumin and paprika to the hot oil with the onion and let them sizzle a minute. Toasting the spices like that wakes up the flavors so the lentils actually taste like something, not just bland.

3) Mind the lentils and keep extra liquid handy: brown and green lentils dont always cook the same, so check at 20 minutes. If the filling looks dry but the lentils are almost done, add a splash of broth. For a creamier filling mash a portion of the lentils and eggplant together or stir in a tablespoon of olive oil or tahini, it makes the texture much nicer.

4) Brightness and finish matter: before serving squeeze a little lemon juice or drizzle a tiny bit of vinegar over the stuffed eggplants and scatter fresh herbs or a dollop of yogurt if you have it. Also brushing the tops with oil right before the final bake gives a nicer color and taste, just dont burn them.