Lentil Artichoke Sun-dried Tomato Stuffed Eggplant Boats
This plant-based Mediterranean dish is filled with vitamins, minerals, and antioxidants! Tangy and vibrant sun-dried tomatoes pair perfectly with lentils and artichokes in this stuffed eggplant dish. Topped with salty feta and toasted walnuts, this meal is sure to wow everyone! This beautiful dish serves 2 and makes for the perfect date-night dinner or can be doubled to make for the whole family. You're gonna love it!!
Ingredients
- 1 large eggplant
- 1 cup cooked lentils
- 1/2 red onion diced
- 2 cloves garlic minced
- 1/4 cup sundried tomatoes packed in olive oil
- 1/4 cup canned artichoke hearts
- dash of dried oregano, garlic powder, salt, pepper
- pinch of red pepper flakes
- 1/4 cup chopped walnuts
- 1 tsp fresh basil minced
- 1 1/2 tbsp crumbled feta cheese
Instructions
- Preheat oven to 375 degrees F.
- Cut the eggplant in half lengthwise and scoop out a large well with a knife or spoon in each half. Scoop out as much as you can while leaving the eggplant boat in tact. Save the filling and set it aside.
- Place each eggplant half face-up on a baking sheet. Drizzle generously with olive oil and sprinkle salt and pepper. Bake for 20 min and remove from oven. Leave the oven on.
- In the meantime cook the lentils according to the package.
- Chop the leftover eggplant that you scooped out into small, 1-inch squares. Dice the red onion, garlic cloves, sun-dried tomatoes, and canned artichokes hearts.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Once shimmering, add the diced onion and minced garlic along with the cubed eggplant. Add a dash of salt, pepper, garlic powder, and oregano along with a pinch of red pepper flakes. Cook for 6-8 min or until the onion and eggplant begin to soften.
- Add the cooked lentils, sun-dried tomatoes, and artichokes to the pan. Cook for another 5 min.
- In a separate small pan add the walnuts and heat on medium heat until slightly toasted. Set aside.
- Once the eggplant boats are out of the oven, divide the filling evenly between the eggplant boats (there may be some leftover).
- Sprinkle with feta and top with toasted walnuts and minced basil.
- Place back in the oven at the same temperature to bake for another 15 min. Serve warm!