Cook at home

Lentil and Feta Stuffed Eggplant

Roasted eggplant halves piled with spiced lentils, tomato and crumbled feta.

Ingredients

• 2 eggplant, halved lengthwise
• 1 tbsp olive oil
• 3/4 cup lentils, rinsed
• 1 onion, diced
• 3 clove garlic, minced
• 1 tsp cumin
• 1 tsp oregano dried
• 1 cup canned tomatoes, diced
• 1/2 tsp salt
• 4 oz feta, crumbled
• 2 tbsp fresh parsley, chopped

Steps

1. Heat the oven to 400 F (200 C). Score the eggplant flesh in a crosshatch, brush with half the oil and roast cut-side down 30 minutes.
2. Meanwhile simmer the lentils in 2 cups water for 20 minutes until tender, then drain.
3. Cook the onion in the remaining oil 5 minutes, add garlic, cumin and oregano for 1 minute, then add tomatoes, lentils and salt and cook 8 minutes.
4. Turn the eggplant cut-side up, press the flesh down slightly and fill with the lentil mixture. Bake 10 minutes more.
5. Top with feta and parsley.