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Moroccan Spiced Vegan Lentil and Eggplant Boats

These vegan eggplant boats make for the perfect simple weeknight dinner! Packed with plant-based protein from the lentils and filled with zucchini and warming Moroccan Spices, this recipe is healthy, filling, and so delicious.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Servings: 4
Course: dinner
Ingredients Equipment Method

Ingredients
  

  • 4 eggplants
  • 4 tbsp olive oil
  • 2 cups *cooked lentils
  • 1 cup chopped mushrooms
  • 1 cup chopped zucchini
  • 1 1/2 cup chopped onion
  • 6 cloves garlic
  • 1 can crushed tomatoes
  • 1 tsp cumin
  • 1 1/2 tsp paprika
  • 1 1/2 tsp curry powder
  • 2 tsp salt
  • 1 tsp pepper
Lemon Garlic Tahini Dressing
  • 1/3 cup tahini
  • 1/4 cup warm water
  • 1 tsp lemon juice
  • 1 tsp coconut aminos
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper

Equipment

  • 2 baking sheets

Method
 

  1. Preheat the oven to 350 degrees
  2. Cut the eggplants lengthwise in half. Scoop out some of the insides with a spoon to make a well. Save the inside pieces to sautee later. Place 2 eggplants on each baking sheet face up. Drizzle them with 2 tablespoons of olive oil spread evenly over all 4 and a pinch of salt and pepper on each. Bake for 15 minutes and remove from oven. Leave the oven on for later.
  3. In a pan, heat 2 tbsp of oil on medium heat. Add the chopped onions and garlic and cook until soft (about 5 minutes).
  4. Add all of the spices and stir for 1 minute
  5. Add the lentils and and crushed tomatoes and simmer for 10 minutes, stirring occasionally.
  6. Fill the eggplant boats with the lentil and vegetable mixture and place them back in the oven at 375 degrees for 10 more minutes.
  7. Drizzle the eggplant boats with lemony garlic tahini dressing