Mediterranean stuffed eggplant recipe for four

Recipe shopping list — copy the items into Valedo.

These Mediterranean eggplant boats serve four as a vegetarian dinner. The filling uses lentils and vegetables rather than meat.

Ingredients

  • Italian eggplants

    2 large

  • Olive oil

    4 tablespoons

  • Brown lentils

    3/4 cup

  • Vegetable broth

    2 cups

  • Yellow onion

    1

  • Garlic cloves

    3

  • Cherry tomatoes

    1 pint

  • Tomato paste

    1 tablespoon

  • Dried oregano

    1 teaspoon

  • Fresh parsley

    1/2 cup

  • Feta cheese

    5 ounces

  • Plain Greek yogurt

    3/4 cup

  • Lemon

    1

  • Kosher salt

    1 teaspoon

How to make it

  1. Halve eggplants, score the flesh, brush with oil, and roast cut-side up at 425°F for 25 minutes. 2. Simmer lentils in vegetable broth until tender; drain. 3. Sauté onion and garlic in oil, then add tomatoes, tomato paste, oregano, and salt. 4. Stir in lentils and parsley. 5. Spoon filling into roasted eggplants and top with feta; bake 10 minutes more. 6. Mix yogurt with lemon juice and serve alongside.

FAQ

Who is "Mediterranean stuffed eggplant recipe for four" for?

These Mediterranean eggplant boats serve four as a vegetarian dinner. The filling uses lentils and vegetables rather than meat.

What do I need to buy for "Mediterranean stuffed eggplant recipe for four"?

This list has 14 items, including Italian eggplants, Olive oil, Brown lentils, and Vegetable broth. Cross off what you already own, then buy the rest.

Do I need every item on "Mediterranean stuffed eggplant recipe for four"?

No. Use it as a starting checklist for Mediterranean stuffed eggplant recipe for four. Cross off what you already have—often that includes Italian eggplants—and add anything your situation still needs.

Does "Mediterranean stuffed eggplant recipe for four" include cooking or prep steps?

Yes. There are 1 short steps after the ingredient list, starting with: Halve eggplants, score the flesh, brush with oil, and roast cut-side up at 425°F for 25 minutes. 2. Simmer lentils in vegetable broth until tender; drain. 3. Sauté onion and garlic in oil, then add tomatoes, tomato paste, oregano, and salt. 4. Stir…

Related lists

For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.

Mediterranean stuffed eggplant recipe for four · Valedo