Go Back

Stuffed eggplants

Healthy and very delicious stuffed eggplants.
Servings 2 people


  • 2 eggplants


  • 60 g lentils
  • 40 g soya mince
  • 30 ml water or one tablespoon of olive oil
  • 1 onion
  • 2 cloves of garlic
  • 200 g tomato sauce


  • salt
  • black pepper
  • garlic powder
  • dry basil
  • dry oregano
  • turmeric



  • Cut eggplants in half and carve out the middle of each half. Keep the carved part for the stuffing.
  • Pour 150 ml of boiling water on soya mince and let it soak for at least 10 minutes.
  • Put water in a pot and bring to a boil. When it's boiling add lentils and cook for around 25 minutes or until it becomes soft.


  • Put 30 ml of wate (or 1tbsp of oil) in a pan and heat it up.
  • Add chopped onions and garlic and cook until it softens and gets a nice colour.
  • Add presoaked soya mince, leftover eggplant, cooked lentils, spices and cook for a few more minutes.
  • Add tomato sauce, mix it all together and cook it all together for a few more minutes.


  • Put stuffing in the eggplants and put on a pan covered with baking sheet.
  • Bake for around 30-40 minut at 190°C.