Gefüllte Auberginen mit Hackfleisch
A simple yet delicious vegetarian dish featuring roasted eggplants stuffed with lentils, onions, and spices, topped with cheese and baked until bubbly.
Ingredients
For the filling
- 2 pieces Auberginen (eggplants) Halved for roasting
- 1 cup Linsen (lentils) Cooked and drained
- 1 medium Zwiebel (onion) Sautéed
- 1 teaspoon Räucherpaprika (smoky paprika) Don’t skip this spice!
- 1/2 cup Walnüsse (walnuts) Chopped, optional for texture
For the topping
- 1 cup Käse (cheese) Grated, such as gouda or mozzarella
Instructions
Preparation
- Preheat the oven to 200°C (390°F).
- Slice the eggplants in half and scoop out some of the flesh.
- Roast the eggplant halves in the oven until they are almost soft, about 20 minutes.
Filling
- In a pan, sauté the onions until translucent.
- Mix the sautéed onions with cooked lentils, smoked paprika, and chopped walnuts.
Assembly and Baking
- Scoop the lentil mixture into the roasted eggplant halves.
- Top with grated cheese.
- Bake again in the oven until the cheese is bubbly and golden, about 10-15 minutes.
Notes
Feel free to swap the cheese for a vegan alternative if needed. Add herbs like parsley or cilantro for extra flavor if desired.