NUTRITION

SERVINGS

INGREDIENTS

1 medium Eggplant (roasted)

1 cup Cooked Green Lentils

1 cup Baby Spinach

1/2 cup Cherry Tomatoes (halved)

1/4 cup Diced Red Onion

1 clove Garlic

2 oz Crumbled Feta Cheese

1 tsp Olive Oil

1 large Egg White

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and score the flesh with a knife, drizzle with half the olive oil, and season with salt, pepper, and a sprinkle of dried oregano.

• 2

  Place the eggplant halves on a baking sheet, cut side up, and roast in the oven for about 25-30 minutes until the flesh is tender and lightly browned.

• 3

  Meanwhile, heat the remaining olive oil in a skillet over medium heat. Add the diced red onion and minced garlic, and sauté until softened and fragrant.

• 4

  Stir in the cooked green lentils and allow them to warm through. Mix in the baby spinach and halved cherry tomatoes, cooking just until the spinach begins to wilt. Season with salt, pepper, and dried oregano.

• 5

  Remove the roasted eggplant from the oven and carefully scoop out a portion of the flesh, leaving a small border to maintain the shell. Chop the scooped eggplant and fold it into the lentil mixture.

• 6

  Mix in the egg white to bind the filling slightly, then spoon the creamy lentil mixture back into the eggplant halves. Top evenly with the crumbled feta cheese.

• 7

  Return the stuffed eggplant to the oven for an additional 5-7 minutes, just until the feta starts to melt slightly and the filling is heated through.

• 8

  Serve warm and enjoy your Creamy Lentil Stuffed Roasted Eggplant!