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Lentil-stuffed eggplant
Photo: Gordon Joly from London, UK, CC BY-SA 2.0 · source

Lentil-stuffed eggplant

Ready in 40 min1 serving

442kcal · per serving
Protein22.1 g
Carbs37.4 g
Fat15 g
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Ingredients

  • 300 g Eggplant, roasted
  • 150 g Lentils, cooked
  • 100 g Canned peeled tomatoes
  • 50 g Onion
  • 5 g Olive oil
  • 2 g Cumin
  • 15 g Tahini

Steps

  1. Preheat the oven to 200 °C. Halve the eggplant, score the flesh and roast it cut-side down for 25 min.
  2. Meanwhile, soften the onion in the oil with the cumin, add the lentils and tomatoes and let it thicken for 10 min.
  3. Lightly mash the eggplant flesh, top with the lentils and drizzle with tahini thinned with a little water.

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