Name: Moroccan Lentil-Stuffed Eggplant
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 (stuffed eggplants)
Ingredients: 4 small eggplants; 2 Tbsp avocado or coconut oil ((if avoiding oil, sub water)); 1 pinch sea salt; 1 batch Moroccan-Spiced Lentils; 1 3/4 cups crushed tomatoes ((crushed are best for flavor and texture // can sub diced or puréed tomatoes)); 1/4 tsp each sea salt and black pepper ((plus more to taste)); 1/2 tsp smoked paprika ((plus more to taste)); 1 1/2 Tbsp vegan parmesan cheese; 1 1/2 Tbsp gluten-free panko bread crumbs ((I like Ian’s brand panko bread crumbs)); Fresh chopped parsley or cilantro; White or brown rice or cauliflower rice