SERVINGS: 4 PREPPING TIME: 15 min COOKING TIME: 45 min
2 large eggplants
1 can of lentils
2 garlic cloves
1 cup of cherry tomatoes
1 medium carrot
1/4 cup of raisins
1/2 cup of vegetable stock
pine nuts and chopped parsley for serving
Preheat oven to 350°F.
Half the eggplants lengthwise. Using a spoon, scoop out the flesh leaving about ½ in border. Chop the flesh coarsely.
Drizzle the cut side of the eggplant with olive oil and generously season with salt. Place the eggplants on the baking sheet, cut side down and roast in the oven until soft and golden, about 15 min.
While the eggplant roasts, chop the shallots, tomatoes, and carrots. Mince the garlic and drain the lentils.
In a large pan, over medium high, heat a splash of olive oil.
Add chopped shallots and sauté until slightly golden, 1-2 min. Add minced garlic and tomatoes, cook stirring occasionally, until fragrant, 3-4 min. Add chopped eggplants, lentils, carrots, and raisins. Season generously with smoked paprika, cumin, coriander, and salt, mix well. Add the vegetable stock and bring to a light boil. Cook until the liquid is almost fully reduced. Remove from heat.
Place the pine nuts into a clean, dry pan. Turn heat to medium-low and cook until fragrant and golden brown.
Divide the filling evenly among the eggplant boats. Sprinkle with chopped parsley and toasted pine nuts. Enjoy!
Lentils are high in protein and fibre and low in fat, which makes them a fantastic plant-based alternative for meat. They're also packed with folate, iron, phosphorus, potassium, and fiber.