Lentil Stuffed Eggplant

Lentil Stuffed Eggplant Ingredients

2 eggplants1 cup green lentils3 cups vegetable stock1 can of tomatoes1⁄2 red onion1 garlic clove1 tsp paprika1⁄2 tsp cumin1⁄2 tsp cayenne pepper1⁄2 tsp cinnamon2 tbsps fresh parsleysaltpepper

Instructions

Cut eggplants in half lengthwise and sprinkle with salt. Place in a preheated oven (200 degrees celsius) and cook for 30 minutes.While the eggplant is in the oven, dice the red onion and mince the garlic clove.Add to a pan over medium low heat, and cook until translucent. Add the lentils, spices and salt/pepper and coat well.Add the canned tomato and vegetable stock and bring to the boil. Lower heat, and leave to simmer (covered) for about 25-30 minutes, or until lentils are cooked.When the eggplants are cooked, scoop out some of the flesh and add that and fresh parsley to the lentil mixture.Add the lentil mixture to the eggplant “shell”, then return to the oven for 5 minutes.