Halved eggplants filled with lentils, garlic, parsley, olive oil and lemon juice.
One tray required.
Preheat the oven to 420 degrees Fahrenheit and line a baking tray with baking paper
Lay the eggplant halves onto the tray and rub each halve (the cut side) with 1 Tbsp of olive oil each, and sprinkle with salt and pepper
Roast the eggplant halves for about 30 minutes or until very soft
Scoop the soft insides of the eggplant halves and add place onto the tray in a pile (no need for a bowl, just mash it all on the tray)
Add the lentils, onion, garlic, parsley, salt and pepper to the pile of eggplant insides and combine with two forks
Spoon the lentil-eggplant mixture back into the empty eggplant halves and bake for a further 20 minutes
Drizzle each half with olive oil before serving
4 servings
- Amount per serving
- Calories294
- % Daily Value *
- Total Fat 21g27%
- Total Carbohydrate 24.9g10%
- Protein 5.7g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.