Lentil-Stuffed Eggplant & Feta

Method

1. 1

   Prep the vegetables

   On a cutting board, halve the eggplants lengthwise, dice the onion, mince the garlic, rinse the lentils, crumble the feta, and roughly chop the parsley.
2. 2

   Roast the eggplant

   Heat the oven to 220°C. Brush the cut sides of the eggplant with 1 tbsp olive oil, season with 1/2 tsp salt and a few grinds of black pepper, and roast cut-side down on a rimmed baking sheet until tender.

   30 min

   Tip: Use a fork to check the thickest part; it should give easily before filling.

3. 3

   Simmer the lentils

   Combine the green lentils and vegetable broth in a medium saucepan over high heat; bring to a boil, then simmer over medium-low.

   30 min

   Tip: Lentil cooking time varies; add a splash of broth if the pan dries before they soften.

4. 4

   Make the filling

   Warm the remaining olive oil in a large skillet over medium heat; cook the onion until soft, stir in the garlic and cumin, then add the canned diced tomato and cooked lentils and simmer until thick.

   12 min
5. 5

   Fill and finish

   Spoon the lentil filling into the eggplant halves on the rimmed baking sheet, top with feta, and bake at 220°C; taste and adjust with 1/4 tsp salt and a few grinds of black pepper, then add parsley.

   12 min