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Prepare the Eggplants:
Preheat Oven: Preheat oven to 410°F (210°C) and line a large baking sheet with parchment paper.
Cut and Scoop: Cut the eggplants in half lengthwise and scoop out about 2/3 of the flesh, leaving a 1/2-inch (1 cm) thick border around the skin.
Process Flesh: Process the scooped-out eggplant flesh in a food processor and set aside.
Bake Boats: Place the eggplant “boats” on a baking sheet, sprinkle with sea salt, and bake for 20 minutes.
Prepare the Filling:
Sauté Vegetables: Meanwhile, heat oil in a skillet over medium heat. Add the diced onion and sauté for about 4-5 minutes.
Add Ingredients: Add the minced garlic, processed eggplant flesh, all spices, soy sauce, balsamic vinegar, tomato paste, maple syrup, and vegetable broth. Put a lid on the skillet and cook for about 10 minutes.
Combine Lentils and Tomatoes: Add the chopped tomatoes and cooked lentils to the skillet and cook for a few more minutes. Taste and adjust seasoning as needed.
Stuff and Bake:
Reduce Oven Temperature: Once the eggplants have baked for 20 minutes, reduce the oven temperature to 350°F (175°C).
Stuff Eggplants: Stuff each eggplant half with the lentil and eggplant mixture.
Add Cheese: Top with vegan cheese sauce or store-bought vegan cheese.
Bake Again: Bake the stuffed eggplants for another 10 minutes.
Serve:
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