Lentil Stuffed Eggplant with Cardamom Sauce

Lentil Stuffed Eggplant with Cardamom Sauce

60 mins 60 mins
Moderate Moderate
6 people 6 people
Hearty and flavourful, this vegetarian Lentil Stuffed Eggplant with Cardamom Sauce is warm and fragrant – guaranteed to satisfy even the pickiest palates.
  • 4 tbsp extra-virgin olive oil, divided
  • 1 small fennel bulb, finely chopped
  • 1 cup finely chopped yellow onion
  • 3 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp ground coriander
  • 1/2 cup dry green lentils
  • 2 cups vegetable stock
  • 3/4 tsp sea-salt flakes
  • 3 large globe eggplants
  • 3 tbsp chopped fresh parsley


Cardamom sauce

  • 1 tbsp extra-virgin olive oil
  • 1/2 cup finely chopped yellow
  • 2 garlic cloves, minced
  • 1 tbsp tomato paste
  • 3/4 tsp ground cardamom
  • 1/2 tsp ground cumin
  • 1 + 1/2 cups passata 
  • 1/2 cup vegetable stock
  • 1 tsp sugar
  • 1/2 tsp kosher salt
  • 2 tsp lemon juice
  • Tahini sauce to serve
  • Parsley leaves to serve
  • Lemon wedges to serve
  1. Heat 2 tbsp of oil in a large pan over medium-high heat.
  2. Once hot, add fennel and onion and cook for 7-8 minutes until soft.
  3. Stir in garlic, tomato paste, cumin, oregano, and coriander. Cook for 2 minutes, until aromatic.
  4. Add lentils and cook for 1 minute, stirring to coat in spices.
  5. Add stock and ½ tsp of salt and bring mixture to a simmer. Cover, reduce heat to medium-low heat, and gently simmer until lentils are tender about 25 to 30 minutes.
  6. Preheat your BeefEater BBQ grill plate.
  7. Use a sharp knife to carve a divot out of the middle of each eggplant. Use a spoon to scrape out a hollow centre, leaving enough eggplant flesh so it’s sturdy enough to hold the lentils.
  8. Oil and season the eggplants and grill, turning until the flesh is tender for approximately 10 minutes.
  9. Meanwhile, heat 1 tbsp of oil in a large, cast-iron pan with a lid over medium heat.
  10. Once hot, add onion, garlic and chilli flakes, and cook for 4-5 minutes until soft.
  11. Stir in tomato paste, cardamom, and cumin. Cook for another 2 minutes, until aromatic.
  12. Add passata, stock, sugar, and salt, and increase heat to bring the mixture to a simmer.
  13. Gently simmer uncovered for 15 minutes, or until the sauce thickens. Stir in lemon juice.
  14. Place eggplant, skin side down into tomato sauce. Fill each eggplant with lentil mixture, put on the lid and transfer the pan onto your BeefEater BBQ on medium-low heat.
  15. Put down the lid and cook for 20-30 minutes until the sauce is bubbly and the eggplant is tender.
  16. Serve drizzled with tahini sauce and scattered with parsley leaves and lemon wedges.



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