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Stuffed Eggplants With Lentils

Yields4 ServingsTotal Time1 hr 30 mins

Halved eggplants filled with lentils, garlic, parsley, olive oil and lemon juice.
One tray required.

recipe image

 2 eggplants, halved lengthways
 ½ cup cooked and drained brown lentils
 1 red onion, finely chopped
 4 garlic cloves, finely chopped
 ½ cup finely chopped parsley
 6 Tbsp olive oil
 Salt and pepper
1

Preheat the oven to 420 degrees Fahrenheit and line a baking tray with baking paper

2

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

3

Roast the eggplant halves for about 30 minutes or until very soft

4

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)

5

Add the lentils, onion, garlic, parsley, salt and pepper to the pile of eggplant insides and combine with two forks

6

Spoon the lentil-eggplant mixture back into the empty eggplant halves and bake for a further 20 minutes

7

Drizzle each half with olive oil before serving

Nutrition Facts

4 servings

Serving size

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.