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Moroccan Stuffed Eggplant on white plate

Moroccan Stuffed Eggplant

This Moroccan Stuffed Eggplant is bursting with flavor! Filled with lentils, tomatoes, and the perfect blend of spices, this is a vegan and gluten-free meal that elevates dinner to a whole new level.  
5 from 5 votes
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 318kcal
Author: Sarah McMinn



  • In a small pot, bring 1 cup of water to a boil over medium heat. Add lentils, reduce heat to a simmer, and cover. Cook for 20-30 minutes until all the water has absorbed and the lentils are tender.
  • Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.
  • Slice the eggplant in half. Scoop out the fleshy middle, leaving a ½" shell, and reserve. Brush the inside with 2 tablespoons of olive oil and bake, face-up, for 20 minutes. Chop the eggplant flesh into small cubes and set aside.
  • In a large sauté pan, heat the remaining oil. Add onions and garlic and sauté for 5 minutes, until onions are translucent and fragrant. Add spices, sun-dried tomatoes, and pinenuts. Once the pinenuts are toasted, stir in lentils, diced eggplant, canned tomatoes, and maple syrup.
  • Remove from heat and add raisins and parsley. Evenly divide filling between 4 eggplants, rounding off the tops, and return to the oven for 10 minutes. Remove from oven, top with fresh parsley, and serve.


Serving and Storing - Serve immediately with fresh parsley, and serve. Unfortunately, this stuffed eggplant recipe does not store well. You will want to eat them within an hour of baking.
Make in Advance - If you are preparing for a larger event and want to work ahead, you can make your filling and place it in the refrigerator for up to 3 days until you are ready to assemble your eggplant. Once you are ready, prepare the eggplant and bake according to the instructions below.


Calories: 318kcal | Carbohydrates: 39g | Protein: 6g | Fat: 18g | Saturated Fat: 2g | Sodium: 619mg | Potassium: 1083mg | Fiber: 11g | Sugar: 13g | Vitamin A: 476IU | Vitamin C: 17mg | Calcium: 91mg | Iron: 5mg