This filling is great for stuffing peppers, or as an alternate to ground beef for a bolognese. I know the photo doesn't sell it well - but it's such a tasty combo of iron-filled lentils + soft savory eggplant! EGGPLANT LENTIL FILLING 1 medium eggplant (I peeled it, but you can leave skin on for more nutrients + fiber!) 1/4 C dry black beluga lentils, cooked 2 Tbsp olive oil 2 Tbsp tomato paste 4 Tbsp water Garlic + onion powder 1/2 tsp smoked paprika Salt + pepper, to taste 1 Tbsp "nooch" (nutritional yeast), optional
- Prepare beluga lentils according to package.
- While the lentils are cooking, dice the eggplant and sautée in olive oil. Stir in a few dashes of salt, garlic + onion.
- Cook until eggplant is soft and barely brown. Mix in the cooked lentils, tomato paste and water.
- Stir in smoked paprika and nooch and turn down heat for 5 minutes until flavors are well combined.
Once cooled, I put it in a BPA-free freezer-safe container, labelled it with the contents + date and popped it in the freezer. But if you're using it right away, simply mix it with half a cup cooked rice and stuff it into softened peppers and bake for 10 minutes.