NUTRITION

SERVINGS

INGREDIENTS

1 medium Eggplant (300g)

1 cup Cooked Lentils (198g)

2 large Eggs

0.5 teaspoon Olive Oil

0.25 cup Diced Onion

1 clove Minced Garlic

2 tablespoons Fresh Parsley

1 teaspoon Dried Thyme

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Slice the eggplant in half lengthwise and scoop out the center to create a hollow, leaving about a 1/2-inch border.

• 3

  Brush the eggplant halves lightly with olive oil and season with a pinch of salt and pepper.

• 4

  Place the eggplant halves on a baking dish, cut side up, and roast in the oven for about 20 minutes until slightly softened.

• 5

  While the eggplant roasts, heat a small pan over medium heat and sauté the diced onion and minced garlic in a tiny drizzle of olive oil until translucent.

• 6

  In a bowl, combine the cooked lentils with the sautéed onion and garlic, then mix in the dried thyme, fresh parsley, and season with salt and pepper.

• 7

  Remove the roasted eggplant from the oven. Carefully mix the lentil filling with the two raw eggs until well combined.

• 8

  Spoon the lentil mixture back into the roasted eggplant halves.

• 9

  Return the stuffed eggplant to the oven and bake for an additional 15 minutes, or until the egg mixture is set and the top is lightly golden.

• 10

  Serve warm, garnished with a sprinkle of extra parsley if desired.