Authentic home cooking from Mexico, with US measurements. 
Lentil Picadillo Stuffed Eggplants
Nothing better than a meatless Monday! This time, we’re making delicious eggplants stuffed with lentil picadillo, with green peas to boost the complete amino acid profile. You can add either plant-based or regular Parmesan cheese, depending on your preference.
Lentil Picadillo Stuffed Eggplants
Nothing better than a meatless Monday! This time, we’re making delicious eggplants stuffed with lentil picadillo, with green peas to boost the complete amino acid profile. You can add either plant-based or regular Parmesan cheese, depending on your preference.
Open in Cookpad AppSteps
- 1
Cook the lentils with the fresh herbs until tender.
- 2
Boil the eggplants for 10 minutes to soften the flesh and remove bitterness. Cut them in half lengthwise, then score the flesh in a crosshatch pattern without cutting through the skin, so they can be roasted.
- 3
In the same grill pan, sauté the green peas, broccoli, bell peppers, and green onion along with the roasted eggplant flesh.
- 4
Add the lentils, salt, pepper, cumin, and a little fresh mint if desired. Fill the eggplant halves with the mixture and enjoy.
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