What2Eat
Baked Eggplant Stuffed with Red Lentil Hummus Recipe
Middle EasternStarterVegetarian

Baked Eggplant Stuffed with Red Lentil Hummus Recipe

A vegetarian Middle Eastern recipe with brinjal (baingan / eggplant) - cut into three long slices, salt and pepper - to taste, extra virgin olive oil - for cooking. Ready in 1h 5m, serves 4.

Curated byKavya Sharma🇮🇳

Calories
1075kcal
Estimated Cost
₹625-775
Carbs126g
Protein78g
Fats29g
Servings Scaler
4

Instructions

45 steps
  1. 1

    To begin making the Baked Eggplant with Red Lentil Hummus Recipe, the first step is to make the red lentil hummus filling

  2. 2

    Ensure the masoor dal is soaked for at least couple of hours

    masoor dal (whole) - soaked for 2 hours(1/2 cup)
  3. 3

    This helps in faster cooking of the red lentil

    extra virgin olive oil - for cooking
  4. 4

    Pressure cook the soaked masoor dal with 1 cup of water and pressure cook for at least 5 to 6 whistles

    masoor dal (whole) - soaked for 2 hours(1/2 cup)
  5. 5

    Once done, allow the pressure to release naturally

  6. 6

    Once the pressure releases, drain out any excess water and keep aside

  7. 7

    We can use this water to adjust the consistency of the red lentil hummus later

  8. 8

    Cut eggplant lengthwise in half

  9. 9

    Scoop out centres flesh of the eggplant, leaving 1/4-inch-thick pulp around the shell

  10. 10

    Sprinkle salt and pepper on the eggplant shell and keep it aside in a colander

    salt and pepper - to tastesalt - to tastesalt - to taste
  11. 11

    This will moisten the eggplant and make it sweat a little before it goes into the oven

    brinjal (baingan / eggplant) - cut into three long slices(2)
  12. 12

    Let the eggplant rest for about 10 minutes

  13. 13

    Chop the eggplant pulp that we removed and keep aside

  14. 14

    We will be adding this to the Lentil Hummus mixture

  15. 15

    Pre heat the oven to 180 degree Celsius for 10 minutes and keep it ready

  16. 16

    Heat oil in a pan over medium heat; add the carrots, sprinkle a little salt

    salt and pepper - to tastecarrot (gajjar) - finely chopped(2)salt - to tastesalt - to taste
  17. 17

    You can sprinkle with some salt and roast the carrots to fasten the cooking process

    salt and pepper - to tasteextra virgin olive oil - for cookingcarrot (gajjar) - finely chopped(2)salt - to tastesalt - to taste
  18. 18

    Keep aside and allow it to cool

  19. 19

    In the same pan; heat a little more oil

  20. 20

    Add the chopped eggplant pulp, sprinkle salt and roast the eggplant in the pan until soft

    salt and pepper - to tastecarrot (gajjar) - finely chopped(2)salt - to tasteonion - finely chopped(1)cloves garlic - finely chopped(2)salt - to taste
  21. 21

    Cover the pan to fasten the cooking process of the eggplant

    extra virgin olive oil - for cooking
  22. 22

    Once done, turn off the heat and allow it to cool

  23. 23

    Once done, add the cooked masoor dal, roasted carrots, roasted eggplant, cumin seeds, lemon juice, garlic and salt into a mixer and blend to a coarse mixture

    brinjal (baingan / eggplant) - cut into three long slices(2)salt and pepper - to tastecarrot (gajjar) - finely chopped(2)masoor dal (whole) - soaked for 2 hours(1/2 cup)cloves garlic(4)cumin seeds (jeera)(1 teaspoon)lemon - juice from it(1)salt - to tastecloves garlic - finely chopped(2)salt - to tastecloves garlic - minced(4)lemon juice(1)
  24. 24

    This is now the red lentil hummus

  25. 25

    Stir in a tablespoon of olive oil into the red lentil hummus

    brinjal (baingan / eggplant) - cut into three long slices(2)extra virgin olive oil - for cookingtablespoons extra virgin olive oil(5)
  26. 26

    Give it a taste and adjust the salt and seasonings according to taste

    salt and pepper - to tastesalt - to tastesalt - to taste
  27. 27

    Now the final step is to bake the eggplant

  28. 28

    Cut strips of a foil large enough to hold one eggplant half

  29. 29

    We will be using the foil to wrap the eggplant

  30. 30

    Place the eggplant halves on centre of each of the foils and fill it with the red lentil hummus

  31. 31

    Loosely wrap the eggplant with the foil ensuring it is not tight, and there is enough circulation to steam cook the eggplant

  32. 32

    Grill the Stuffed Eggplant for about 20 minutes until the eggplant shells are soft

  33. 33

    Once done, you can open the foil and optionally sprinkle parmesan cheese and bake it open until the cheese melts just a bit

    parmesan cheese(1/2 cup)
  34. 34

    Once done, remove from the oven and place the baked eggplants on a serving platter

    lemon - juice from it(1)
  35. 35

    While the eggplant is baking in the oven, we can make the crumble and the garlic yogurt

    cloves garlic(4)cloves garlic - finely chopped(2)cloves garlic - minced(4)
  36. 36

    To make the CrumbleMake a coarse powder of the walnuts and the almonds and keep aside

    walnuts(10)-/2 paprika powder(1 teaspoon)
  37. 37

    Heat a skillet, add a tablespoon of butter, add in chopped garlic and saute till they soften

    carrot (gajjar) - finely chopped(2)cloves garlic(4)onion - finely chopped(1)cloves garlic - finely chopped(2)butter(1 tablespoon)cloves garlic - minced(4)
  38. 38

    Add in chopped onions, saute well till the onions have caramelised and changed colour to dark brown

    carrot (gajjar) - finely chopped(2)onion - finely chopped(1)cloves garlic - finely chopped(2)
  39. 39

    Add in ground nuts and keep toasting the nuts for few minutes

  40. 40

    Add in red chilli flakes, oregano, and paprika powder sugar and salt to taste

    salt and pepper - to tastesalt - to tastered chilli flakes(1 teaspoon)teaspoons dried oregano(2)-/2 paprika powder(1 teaspoon)sugar(1 teaspoon)salt - to taste
  41. 41

    Give it a mix and set aside in a bowl

  42. 42

    To Make the Garlic Greek yogurtIn a bowl, add in greek yogurt, chopped garlic, drizzle lemon juice and whisk well till it combines

    carrot (gajjar) - finely chopped(2)cloves garlic(4)lemon - juice from it(1)onion - finely chopped(1)cloves garlic - finely chopped(2)cloves garlic - minced(4)lemon juice(1)
  43. 43

    Refrigerate the Greek Yogurt until you are ready to serve

  44. 44

    Spoon the garlic yogurt over the baked eggplant and sprinkle the spicy toasted crumble and garnish with fresh mint leaves on top and serve hot or cold

    mint leaves (pudina) - for garnishcloves garlic(4)cloves garlic - finely chopped(2)cloves garlic - minced(4)
  45. 45

    Serve the Baked Eggplant with Red Lentil Hummus Recipe along with Couscous Raw Mango Salad Recipe and Cantaloupe (Melon) Juice Recipe as an appetizer for parties

    brinjal (baingan / eggplant) - cut into three long slices(2)lemon - juice from it(1)lemon juice(1)

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