Baked Eggplant Stuffed with Red Lentil Hummus Recipe
An elegant and wholesome Middle Eastern-inspired appetizer, this baked eggplant stuffed with red lentil hummus offers a perfect balance of creamy textures and bold flavors. This dish is both vegetarian and full of nutritional goodness, making it an ideal choice for parties or cozy dinners.
Ingredients
For the Eggplant:
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan/Eggplant) | 2 (cut into three long slices) |
| Salt and Pepper | To taste |
| Extra Virgin Olive Oil | For cooking |
| Parmesan Cheese | 1/2 cup (optional) |
| Mint Leaves (Pudina) | For garnish |
For the Red Lentil Hummus:
| Ingredient | Quantity |
|---|---|
| Carrots (Gajjar) | 2 (finely chopped) |
| Masoor Dal (Whole Red Lentils) | 1/2 cup (soaked for 2 hours) |
| Garlic | 4 cloves |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Lemon | 1 (juice) |
| Salt | To taste |
| Extra Virgin Olive Oil | 5 tablespoons |
| Onion | 1 (finely chopped) |
| Butter | 1 tablespoon |
| Walnuts | 10 (crushed) |
| Almonds (Badam) | 10 (crushed) |
| Red Chilli Flakes | 1 teaspoon |
| Dried Oregano | 2 teaspoons |
| Paprika Powder | 1-1/2 teaspoon |
| Sugar | 1 teaspoon |
For the Garlic Greek Yogurt:
| Ingredient | Quantity |
|---|---|
| Hung Curd (Greek Yogurt) | 1 cup |
| Garlic | 4 cloves (minced) |
| Lemon | 1 (juice) |
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Servings: 4
- Cuisine: Middle Eastern
- Course: Appetizer
- Diet: Vegetarian
Instructions
Step 1: Prepare the Red Lentil Hummus Filling
-
Soak the Lentils: Begin by soaking the masoor dal (red lentils) for about 2 hours to soften them, which will speed up the cooking process.
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Cook the Lentils: After soaking, pressure cook the masoor dal with 1 cup of water for 5-6 whistles. Let the pressure release naturally, then drain any excess water and set it aside. Save the water for later use if needed to adjust the consistency of the hummus.
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Prepare the Eggplant: Cut the eggplant (brinjal) lengthwise in half, then scoop out the centers to leave about a 1/4-inch-thick shell. Sprinkle salt and pepper on the eggplant halves and place them in a colander to rest for about 10 minutes. This helps the eggplant release moisture and sweat.
-
Roast the Vegetables: While the eggplant is resting, chop the removed eggplant pulp and set it aside. Heat some olive oil in a pan over medium heat. Add the finely chopped carrots, sprinkle a little salt, and sauté them until they’re soft, about 5-7 minutes. Remove and set aside to cool.
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Cook the Eggplant Pulp: In the same pan, add more olive oil and cook the chopped eggplant pulp until tender, about 8 minutes. Cover the pan to speed up the cooking process. Once done, remove from heat and let it cool.
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Blend the Hummus: Once all the vegetables have cooled, place the cooked masoor dal, roasted carrots, eggplant pulp, cumin seeds, lemon juice, garlic, and salt into a blender. Blend into a coarse mixture to form the red lentil hummus. Stir in a tablespoon of olive oil and adjust salt and seasonings as desired.
Step 2: Prepare the Eggplant for Baking
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Preheat the Oven: Preheat your oven to 180°C (350°F) and let it warm up for 10 minutes.
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Stuff the Eggplant: Lay a piece of aluminum foil large enough to hold one half of the eggplant. Place the eggplant halves in the center of the foil and stuff them generously with the prepared red lentil hummus.
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Wrap and Bake: Loosely wrap the eggplant halves with the foil, ensuring they’re not tightly sealed, to allow for steam circulation. Grill the stuffed eggplant in the oven for about 20 minutes or until the eggplant shells become tender.
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Optional Parmesan: After baking, you can open the foil, sprinkle some parmesan cheese over the eggplant, and return it to the oven for a few more minutes until the cheese melts lightly.
Step 3: Make the Toasted Nut Crumble
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Grind the Nuts: Crush the walnuts and almonds into a coarse powder. Set aside.
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Sauté the Aromatics: In a skillet, heat 1 tablespoon of butter. Add the chopped garlic and sauté until fragrant. Add the chopped onions and continue sautéing until the onions caramelize and turn a deep brown.
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Toast the Nuts: Add the ground nuts to the skillet and toast them for a few minutes. Stir in red chili flakes, oregano, paprika powder, sugar, and salt to taste. Mix everything well and set it aside in a bowl.
Step 4: Make the Garlic Greek Yogurt
- Prepare the Yogurt: In a bowl, combine the hung curd (Greek yogurt), minced garlic, and lemon juice. Whisk together until smooth and well-combined. Refrigerate until ready to serve.
Step 5: Assemble and Serve
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Serve the Eggplant: Once the eggplant is done baking, remove it from the oven and carefully unwrap the foil. Place the baked eggplants on a serving platter.
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Top with Yogurt and Crumble: Spoon the garlic yogurt generously over the baked eggplant. Sprinkle the toasted nut crumble on top, and garnish with fresh mint leaves.
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Serve: This dish can be served either hot or cold, making it a versatile appetizer for any occasion. For an added touch, serve the stuffed eggplant alongside a refreshing couscous raw mango salad and a cool cantaloupe juice.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~300 kcal |
| Protein | 8g |
| Carbohydrates | 25g |
| Fiber | 7g |
| Fat | 20g |
| Saturated Fat | 3g |
| Cholesterol | 15mg |
| Sodium | 250mg |
| Vitamin A | 120% |
| Vitamin C | 15% |
| Calcium | 10% |
| Iron | 15% |
This Baked Eggplant Stuffed with Red Lentil Hummus combines the earthy flavors of eggplant and lentils with the richness of garlic yogurt and the crunch of spiced nuts, delivering a dish that’s not only full of flavor but also packed with nutrients. Perfect as an appetizer or a light meal, it’s sure to be a crowd-pleaser at your next gathering!
