Name: Vegan Stuffed Eggplant
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 2 medium eggplants; 1 onion (diced); 3-4 garlic cloves (minced); 1/2 tbsp oil ((or water, if oil-free)); 1/4 cup vegetable broth; 2 plum tomatoes (chopped); 1 1/2 cups of cooked lentils ((300 g) e.g. canned); 1 batch vegan cheese sauce (or 7 oz (200 g) of store-bought vegan cheese); 1/2 to 3/4 tsp sea salt (or to taste); 1/3 tsp black pepper (or to taste); 1 tsp onion powder; 1 tsp oregano; 1 tsp paprika; 3/4 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tbsp maple syrup; 1 tbsp soy sauce (gluten-free if needed); 1 tbsp balsamic vinegar; 1 tbsp tomato paste; Fresh herbs (to garnish); Red pepper flakes (to taste (optional))