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:
Garnish and Enjoy: Garnish with fresh herbs and optional red pepper flakes. Serve hot and enjoy!
Serving Suggestions
Serve these stuffed eggplants with a side of quinoa, rice, or a fresh salad. They make a great main dish for dinner and can be enjoyed on their own or with your favorite sides.

Cooking Tips
For a spicier kick, add more red pepper flakes or a pinch of cayenne pepper.
If you prefer a different flavor profile, you can substitute the spices with your favorite herbs and seasonings.
Nutritional Benefits
This dish is rich in fiber, protein, and essential vitamins and minerals from the vegetables and lentils. The vegan cheese adds a creamy texture while keeping the dish dairy-free.

Dietary Information
Vegan: This recipe is vegan.
Gluten-Free: Use gluten-free soy sauce to make this recipe gluten-free.
Oil-Free Option: You can use water instead of oil for sautéing the vegetables.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Why You’ll Love This Recipe
You’ll love this recipe for its rich, savory flavors and wholesome ingredients. It’s a versatile and easy-to-make dish that’s perfect for meal prep and busy weeknights.

Conclusion
These stuffed eggplants with lentils and vegan cheese are a delightful and nutritious option for any meal. They’re packed with flavor and easy to prepare, making them a favorite in any household. Enjoy cooking and sharing this delicious dish!

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:
Garnish and Enjoy: Garnish with fresh herbs and optional red pepper flakes. Serve hot and enjoy!
Serving Suggestions
Serve these stuffed eggplants with a side of quinoa, rice, or a fresh salad. They make a great main dish for dinner and can be enjoyed on their own or with your favorite sides.

Cooking Tips
For a spicier kick, add more red pepper flakes or a pinch of cayenne pepper.
If you prefer a different flavor profile, you can substitute the spices with your favorite herbs and seasonings.
Nutritional Benefits
This dish is rich in fiber, protein, and essential vitamins and minerals from the vegetables and lentils. The vegan cheese adds a creamy texture while keeping the dish dairy-free.

Dietary Information
Vegan: This recipe is vegan.
Gluten-Free: Use gluten-free soy sauce to make this recipe gluten-free.
Oil-Free Option: You can use water instead of oil for sautéing the vegetables.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Why You’ll Love This Recipe
You’ll love this recipe for its rich, savory flavors and wholesome ingredients. It’s a versatile and easy-to-make dish that’s perfect for meal prep and busy weeknights.

Conclusion
These stuffed eggplants with lentils and vegan cheese are a delightful and nutritious option for any meal. They’re packed with flavor and easy to prepare, making them a favorite in any household. Enjoy cooking and sharing this delicious dish!