NUTRITION

SERVINGS

INGREDIENTS

1 medium eggplant (halved, approx. 200g)

1 cup cooked green lentils (198g)

50g crumbled feta cheese

50g nonfat Greek yogurt

1 medium tomato (approx. 123g)

1/4 medium onion (approx. 25g)

2 cloves garlic (approx. 6g)

1 tsp olive oil

2 tbsp fresh parsley

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Slice the eggplant in half lengthwise and score the flesh lightly. Drizzle with olive oil, season with salt and pepper, and place cut side up on a baking sheet.

• 3

  Roast the eggplant in the oven for about 25-30 minutes until the flesh is tender and slightly caramelized.

• 4

  While the eggplant roasts, prepare the stuffing. In a bowl, combine the cooked green lentils, diced tomato, finely chopped onion, minced garlic, and chopped fresh parsley.

• 5

  Once the eggplant is done roasting, use a spoon to gently scoop out some of the softened flesh, leaving a small border. Mix the scooped-out eggplant flesh into the lentil mixture for added flavor and texture.

• 6

  Stir in the crumbled feta cheese and Greek yogurt into the stuffing mixture. Add lemon juice, and adjust salt and pepper to taste.

• 7

  Spoon the lentil and herb stuffing back into the roasted eggplant halves, creating a generous filling.

• 8

  Serve warm, garnished with extra parsley if desired.