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Stuffed Eggplant with Carrots and Lentils
Stuffed Eggplant with Carrots and Lentils

Stuffed Eggplant with Carrots and Lentils

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Cook Minutes 1 Hr 5 Min
Prep : 25 Min Cook: 40 Min
Small eggplants get stuffed with a cheesy tomato filling in this oven-baked side dish. Delicious as is, this easy-to-make recipe can reinvent itself by being prepared with different beans and cheese.
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 small eggplants (1-1/2 lb./675 g), ends trimmed, cut lengthwise in half
2 Tbsp. olive oil
1 cup shredded carrots
3/4 cup slivered red onions
1 cup cooked lentils
1 cup Cracker Barrel Crumbled Herb & Garlic Feta Cheese
3/4 cup Heinz Tomato Juice
1/4 cup dry bread crumbs
1 tsp. dried oregano leaves
1/4 cup loosely packed fresh parsley
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How do I make it ?
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Step 1
Heat oven to 450ºF.
Step 2
Brush cut sides of eggplants with oil; place, cut sides down, on parchment-covered baking sheet.
Step 3
Bake 20 min. or until slightly softened; cool 5 min. Reduce oven temperature to 400ºF.
Step 4
Scoop out eggplant centres, leaving 1/4-inch-thick shells. Chop eggplant flesh; reserve for later use. Return eggplant shells, cut sides up, to baking sheet.
Step 5
Add carrots, onions and chopped eggplant to large skillet sprayed with cooking spray; cook on medium heat 3 min. or until crisp-tender, stirring frequently. Remove from heat.
Step 6
Add lentils, cheese, tomato juice, bread crumbs and oregano; mix well. Spoon into eggplant shells.
Step 7
Bake 20 min. or until heated through. Sprinkle with parsley.
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Serving Suggestion
This is a great side to serve with cooked chicken or beef.
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Nutrition
Calories
310
Calories From Fat
0
% Daily Value
Total fat 14 g
22 %
Saturated fat 5 g
25 %
Cholesterol 20 mg
Sodium 560 mg
23 %
Total carbohydrate 36 g
12 %
Dietary fibre 10 g
40 %
Sugars 10 g
Protein 13 g
Vitamin A
110 %
Vitamin C
25 %
Calcium
15 %
Iron
25 %
Servings
4 servings, 1 stuffed eggplant shell (310 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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