T9 BMI Check
ENPTES
Dinner

Eggplant Stuffed with Lentils and Tomato

Eggplant halves filled with lentils, tomato and herbs, baked until tender.

Eggplant Stuffed with Lentils and Tomato

Ingredients

  • 1 large eggplant, halved
  • 1 cup cooked lentils
  • 1 tomato, chopped
  • 1/2 onion, chopped
  • 1 garlic clove, finely chopped
  • 1 teaspoon olive oil
  • Herbs and black pepper
  • A small amount of grated cheese, optional

Preparation

  1. Heat the oven to approximately 190°C / 375°F.
  2. Score the eggplant flesh and bake until it begins to soften.
  3. Soften the onion and garlic in olive oil.
  4. Add the lentils, tomato, herbs and pepper.
  5. Carefully remove some eggplant flesh and mix it into the filling.
  6. Fill the eggplant halves.
  7. Return them to the oven until tender.
  8. Add optional cheese near the end.

Optional substitution: Use cooked beans instead of lentils.

Why it fits: Uses a vegetable as the base and combines it with legumes.

Allergen note: The optional cheese contains dairy.

See all dinner recipes

Bean and Vegetable Tomato Stew
Dinner

Bean and Vegetable Tomato Stew

A simmered stew combining beans, peppers and courgette in a tomato base, seasoned with paprika and cumin.

Prep: approximately 30 minutes · Serves: 4

← Back to all healthy recipes

How this content is maintained

T9 BMI Check is an educational resource for adults. This recipe is original and was not copied from another website. It is part of the healthy recipes collection, which lists the full sources this content was researched against and is not affiliated with or endorsed by those organizations.

Prepared and maintained by T9 BMI Check

Last reviewed against the cited sources: July 17, 2026