Roasted eggplant stuffed with protein-rich filling, pizza sauce, and cheese, delivering maximum flavor in every bite.
# Components:
→ Eggplant Base
01 - 2 large eggplants, halved lengthwise
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Black pepper, to taste
→ Protein Filling
05 - 1 cup cooked lentils or substitute with cooked quinoa or shredded cooked chicken
06 - 1/2 cup low-fat cottage cheese or ricotta cheese
07 - 1/2 cup finely chopped red bell pepper
08 - 1/4 cup finely chopped red onion
09 - 2 cloves garlic, minced
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon dried basil
12 - 1/4 teaspoon chili flakes, optional
→ Toppings
13 - 1/2 cup pizza sauce or marinara sauce
14 - 1 cup shredded part-skim mozzarella cheese
15 - 10 slices turkey pepperoni or vegetarian pepperoni, optional
16 - 2 tablespoons grated Parmesan cheese
17 - Fresh basil leaves, for garnish
# Method:
01 - Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Brush cut sides of each eggplant half with olive oil, season with salt and pepper, and arrange cut-side down on the prepared baking sheet. Roast for 20 minutes until just tender.
03 - While eggplants roast, combine cooked lentils, cottage cheese, chopped red bell pepper, red onion, minced garlic, dried oregano, dried basil, and chili flakes in a mixing bowl. Stir well to ensure even distribution.
04 - Remove eggplants from the oven. Using a spoon, carefully scoop out some of the flesh, leaving a 1/2-inch border to form a shell. Chop the scooped-out flesh and fold into the prepared filling.
05 - Turn eggplant halves cut-side up. Distribute protein filling evenly into each boat.
06 - Spoon pizza sauce or marinara sauce over the filling. Sprinkle with shredded mozzarella cheese. Top with pepperoni slices, if using. Dust each with grated Parmesan cheese.
07 - Return filled eggplant boats to the oven and bake for 10 to 12 minutes, or until cheese is bubbly and golden brown.
08 - Remove from oven, top each eggplant boat with fresh basil leaves, and serve immediately while hot.
