NUTRITION

SERVINGS

INGREDIENTS

1 medium Eggplant (300g)

1.25 cups Cooked Lentils (250g)

1 cup Diced Tomatoes (240g)

1/2 medium Red Onion (55g)

3 cloves Garlic

2 tbsp Nutritional Yeast (16g)

1 tsp Olive Oil (5g)

1 tbsp Fresh Parsley (for garnish)

PREPARATION

• 1

  Preheat the oven to 400°F (200°C). Slice the eggplant in half lengthwise and score the flesh lightly with a knife.

• 2

  Drizzle the eggplant halves with olive oil and season with a pinch of salt and pepper. Place them cut-side up on a baking sheet.

• 3

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

• 4

  Meanwhile, finely chop the red onion and mince the garlic cloves. In a medium saucepan, heat a splash of water or a tiny drizzle more olive oil over medium heat.

• 5

  Sauté the onion and garlic until they are softened and fragrant, then add the diced tomatoes. Let the mixture simmer for about 5 minutes.

• 6

  Stir in the cooked lentils and nutritional yeast, allowing the flavors to meld for another 5 minutes. Adjust seasoning with salt, pepper, and a pinch of smoked paprika if desired.

• 7

  Once the eggplant is roasted, scoop out a portion of the softened flesh from the center to create a cavity, then mix the scooped eggplant into the lentil mixture.

• 8

  Fill each eggplant half with the hearty lentil and tomato blend. Return the stuffed eggplant to the oven for an additional 5 minutes to warm through.

• 9

  Garnish with chopped fresh parsley before serving.