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Lentil & Walnut Stuffed Eggplant Rolls: A Savory Low-Carb Lasagna Makeover
Transform comfort food with our Lentil & Walnut Stuffed Eggplant Rolls. Enjoy a low-carb, nutrient-rich lasagna alternative with bold flavors.
Craving the indulgent taste of lasagna without the heavy carbs? Our Lentil & Walnut Stuffed Eggplant Rolls are a fresh take on this classic comfort dish. By swapping traditional pasta sheets with nutrient-rich eggplant, and using a hearty filling of lentils and walnuts, you can savor all the flavors with a fraction of the calories. This dish is packed with plant-based protein, healthy fats, and antioxidant-rich ingredients that promote heart health and sustained energy.
The rich, umami flavor of walnuts pairs beautifully with lentils, creating a filling that’s both satisfying and healthful. Eggplant not only serves as a low-carb substitute but also adds a creamy texture and a wealth of vitamins and minerals. This meal makeover delivers the comforting essence of lasagna while keeping your wellness goals in check. Enjoy the vibrant taste and nutritional boost of this remarkable dish.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
45 mins
Total Time
65 mins
Servings
4
Calories
420 kcal
per serving
Cuisine
Italian
Transform comfort food with our Lentil & Walnut Stuffed Eggplant Rolls. Enjoy a low-carb, nutrient-rich lasagna alternative with bold flavors.
Ingredients
- • large eggplants: 2
- • cooked green lentils: 1 cup
- • walnuts, finely chopped: 1/2 cup
- • onion, finely diced: 1
- • garlic cloves, minced: 3
- • canned crushed tomatoes: 1 cup
- • fresh basil leaves, chopped: 1/4 cup
- • nutritional yeast (optional for a cheesy flavor): 3 tablespoons
- • olive oil: 2 tablespoons
- • red chili flakes: 1 teaspoon
- • lemon zest: 1 teaspoon
- • salt: to taste
- • black pepper: to taste
- • fresh parsley, chopped (for garnish): 2 tablespoons
Instructions
- 1 Preheat your oven to 375°F (190°C).
- 2 Slice the eggplants lengthwise into thin sheets about 1/4 inch thick. Brush each side with olive oil and place them on a baking sheet. Bake for 15 minutes, or until they are soft and pliable.
- 3 While the eggplants are baking, heat a tablespoon of olive oil in a skillet over medium heat. Sauté the onions and garlic until they become translucent and fragrant, about 5 minutes.
- 4 Add the cooked lentils, walnuts, and crushed tomatoes to the skillet. Stir in the basil, nutritional yeast, chili flakes, lemon zest, salt, and pepper. Cook for another 5-7 minutes, allowing the flavors to meld together.
- 5 Once the eggplant sheets are ready, remove them from the oven and allow them to cool slightly. Spoon the lentil-walnut mixture onto each slice of eggplant, then gently roll them up and place seam-side down in a baking dish.
- 6 Pour any remaining tomato mixture over the top of the rolls, cover the dish with foil, and bake for an additional 20 minutes.
- 7 Remove the foil and bake for another 10 minutes to allow the tops to become slightly golden. Garnish with fresh parsley before serving.
Serving Suggestions
- • These Lentil & Walnut Stuffed Eggplant Rolls pair beautifully with a simple side salad of mixed greens and a light vinaigrette, enhancing the fresh and vibrant flavors of the meal. For a refreshing touch, serve with a chilled glass of sparkling water infused with cucumber and mint. To complement the dish's savory notes, consider a side of steamed asparagus or roasted Brussels sprouts seasoned with a sprinkle of lemon juice and black pepper. These sides will provide additional fiber and nutrients, rounding out a wholesome, satisfying meal.
Storage Tips
Store any leftover eggplant rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-12 minutes, or until warmed through. For longer storage, you can freeze the rolls in a freezer-safe container for up to 1 month. Allow them to thaw in the refrigerator overnight before reheating.
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