Recipe description
July 19, 2026
Stuffed eggplant with lentils
Fiber-rich, gut-friendly stuffed eggplant with lentils for balance.
High Fiber
90%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- High-fiber core from lentils and vegetables.
- Colorful plant diversity supports polyphenols.
- Plant-based protein with olive oil supports balanced meals.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Eggplant
2
piece
Lentils
1
cup
Oil, olive
2
tablespoon
Onion
1
piece
Garlic
2
clove
Tomato
2
piece
Capsicum, red
1
piece
Basil
2
tablespoon
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Vegetable broth
1
cup
Instructions
1
Preheat oven to 200°C (400°F). Cut eggplants in half lengthwise and scoop out some flesh to create a cavity. Brush with olive oil and season with salt.
2
Place eggplant halves cut-side up on a baking sheet and roast for 20 minutes until tender.
3
While eggplants roast, cook lentils in vegetable broth according to package instructions until tender.
4
Sauté chopped onion, garlic, and diced bell pepper in olive oil until softened. Add diced tomatoes and cook for 5 minutes.
5
Mix cooked lentils with the sautéed vegetables. Stir in chopped basil and season with salt and pepper.
6
Fill roasted eggplant halves with the lentil mixture. Return to oven and bake for 10 minutes until heated through.
7
Garnish with fresh basil leaves and serve warm.
More Recipes For Your Gut
Nutrition
330 kcal
Calories
11 g
Protein
34 g
Carbohydrates
9 g
Fiber
7 g
Sugar
14 g
Fat
2 g
Saturated fat
0.9 g
Salt
FAQ
Is this dish vegan/vegetarian?
Yes. It is plant-based and uses lentils and vegetables.
Are the ingredients gluten free?
Most are. Check labels on items like the vegetable broth to be sure.
How many servings does the recipe yield?
2 servings.
Can I prepare in advance or store leftovers?
Leftovers refrigerate for 3 to 4 days. You can prep the lentil filling ahead as well.
Can I substitute or omit any ingredients?
Yes. You can swap vegetables or adjust herbs and spices while keeping the overall ratios.
How can I adjust the flavor to be milder or stronger?
For a milder dish, reduce the pepper. For more flavor, add a bit more garlic or basil.
Can I freeze the dish or the filling?
Freeze the lentil filling if needed. It keeps well for about 1 month; reheat thoroughly.
What are the health benefits of this recipe?
It is high in fiber and plant protein, supporting digestion and gut health.
Is this recipe dairy-free and nut-free?
Yes. It does not contain dairy or nuts.
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