NUTRITION

SERVINGS

INGREDIENTS

1 medium Eggplant (300g)

1 cup Cooked Lentils (198g)

1/2 cup Crumbled Extra Firm Tofu (126g)

1 medium Tomato (123g)

1/2 medium Red Bell Pepper (75g)

1 cup Spinach (30g)

1 tbsp Olive Oil

1/2 small Onion (55g)

2 cloves Garlic

1 tsp Cumin

1 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Cut the eggplant in half lengthwise and scoop out a portion of the flesh to create a cavity, leaving about a 1/2-inch thick shell. Chop the scooped-out eggplant flesh and set aside.

• 3

  Place the eggplant halves on a baking sheet, drizzle with half of the olive oil, season with salt and pepper, and roast in the oven for 20-25 minutes until soft.

• 4

  Meanwhile, heat the remaining olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.

• 5

  Add the chopped eggplant flesh, diced tomato, red bell pepper, and spinach to the skillet. Sauté for about 5 minutes until the vegetables begin to soften.

• 6

  Stir in the cooked lentils and crumbled tofu along with cumin and smoked paprika. Season with salt and pepper to taste. Cook for an additional 3-4 minutes, allowing the flavors to meld.

• 7

  Remove the roasted eggplant halves from the oven and spoon the lentil and tofu vegetable mixture into the cavities.

• 8

  Optionally, place the stuffed eggplant back in the oven for 5 minutes to heat through, then serve warm.