Berbere-Spiced Lentil & Tahini Stuffed Eggplant Power Boats

This fusion recipe combines trendy global flavors with high-protein lentils in a vegetable vessel. Roasted eggplant halves become edible bowls stuffed with aromatic Berbere-spiced lentils, topped with a cooling yogurt-tahini sauce. Meal-prep friendly and packed with 25g plant-based protein per serving.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 2 large eggplants, halved lengthwise
• 1 cup dried red lentils
• 1 tbsp Berbere spice blend
• 1/4 cup tomato paste
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 2 cups vegetable broth
• 1/2 cup plain Greek yogurt
• 2 tbsp tahini
• 1 lemon (zest + juice)
• 1/4 cup chopped parsley
• Salt & black pepper to taste

Instructions

1. Preheat oven to 400°F. Scoop flesh from eggplant halves leaving 1/2" shells. Brush shells with oil, season, roast cut-side up for 20 mins.
2. Meanwhile, sauté onion and garlic until softened. Add Berbere spice, toast 30 sec.
3. Stir in tomato paste, lentils, and broth. Simmer 15 mins until lentils are tender.
4. Make sauce: Whisk yogurt, tahini, lemon zest/juice, and 2 tbsp water until smooth.
5. Chop reserved eggplant flesh; fold into cooked lentils with parsley.
6. Fill roasted eggplant shells generously with lentil mixture.
7. Broil 3 mins until edges caramelize.
8. Drizzle with tahini yogurt sauce and extra Berbere spice before serving.

Chef's Note

Toast Berbere spices in a dry pan for 30 seconds before adding liquids to intensify their complex smoky-sweet flavor profile.

Make-Ahead Tips

Store unfilled eggplant shells and lentil stuffing separately for up to 3 days. Assemble & broil before serving.

Substitutions

Use black beans if out of lentils; harissa paste can replace Berbere for different heat profile.