RECIPES

Harissa Stuffed Eggplant

By Chef Ella Murphy
September 13, 2024
Serves
4

In this Recipe

Heritage Extra Virgin Olive Oil
Heritage Extra Virgin Olive Oil
Ingredients
Eggplants2 medium or 4 small
Green Lentils1 cup
Water2 cups
Bell Peppers2 small red
Tomato Paste3 tbsp
Rice Wine Vinegar2 tbsp
Spice Blenda mix of harissa, turmeric, cinnamon, cumin, coriander, and allspice - 3 tbsp
Cilantro1/4 cup + 2 tbsp chopped, divided
Breadcrumbs1/2 cup
Nutritional Yeast2 tbsp
Lemonszest of 1
Saltto season
Flamingo Estate Extra Virgin Olive Oil3 tbsp
SAUCE-
Basil1/4 cup
Cilantro1/4 cup
Mint1/4 cup
Lemonsjuice of 1
Flamingo Estate Extra Virgin Olive Oil1/4 cup
Steps
  1. For the sauce, place all ingredients in a blender and blend on high until smooth.
  2. Preheat oven to 425°F. For smaller eggplants, hollow out an oval shape running the length of the eggplant. Making sure to leave enough flesh for the eggplant to remain sturdy after cooking, about ½ inch. For larger eggplants, cut in half lengthwise before hollowing out the length of the eggplant.
  3. Bring 2 cups of water to a boil in a saucepan. Add green lentils and ½ tsp salt. Reduce to a simmer and cover, cooking for 20 minutes or until the lentils are tender. Strain any excess liquid.
  4. Heat a cast-iron skillet over medium heat. Add 2 Tbsp olive oil. Once the oil is rippling, season the eggplants with salt and place in the pan cut-side down. Cook for 5 minutes, then turn the eggplant over and cook another 5 minutes. At this point the eggplant should be tender and still hold its shape.
  5. Meanwhile, place the bell pepper, tomato paste, vinegar, spice blend, and ¼ cup cilantro in the bowl of a food processor. Pulse 15-20 times until the mixture becomes a textured paste. Once the lentils have cooked, add the pepper mixture and stir to evenly combine. Season with salt, if needed. Evenly divide this mixture among the eggplants.
  6. In a separate bowl, combine the breadcrumbs, nutritional yeast, and remaining cilantro with 1 Tbsp of olive oil. Mix to evenly coat the breadcrumbs in oil. Sprinkle the mixture over the stuffed eggplants and place in the oven. Cook for 20 minutes or until the breadcrumbs have browned and the eggplants have completely softened.
  7. Serve drizzled with sauce.
Cook a meal for someone you love
Cook a meal for someone you love