Lentil Stuffed Eggplant

serves: 4 | time: 90 mins 

Ingredients:

• 4 tbsp extra-virgin olive oil, divided
• 1 small fennel bulb, finely chopped
• 1 cup finely chopped yellow onion
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp Harissa
• 1 tsp dried oregano
• 1/2 tsp ground coriander
• 1/2 cup dry green lentils
• 2 cups vegetable broth
• 3/4 tsp kosher salt, divided
• 4 small globe eggplants, halved
• 3 tbsp chopped fresh parsley
• 2 x 400 gram tinned tomatoes
• 2 tsp fresh lemon juice
• 3/4 grated cheese (mozzarella, cheddar, Gruyère)

Garlic Tahini Sauce

• 2 tbsp tahini, well-stirred
• 1 tbsp fresh lemon juice
• 1 garlic clove, grated

Method:

1. In a large pot, add the olive oil & once hot, add the fennel & onion, reducing the heat to medium. Cook for 5-6 minutes or until translucent & soft.
2. Add the garlic, cumin, tomato paste, harissa, oregano, coriander & lentils cooking off until fragrant (30-60 seconds) before adding the stock & tinned tomatoes, salt & pepper, mix well & then cover. Cook for 25-30 minutes or until lentils tender.
3. Preheat the oven to 220°C & line a baking tray with parchment paper. Place the cut eggplant, cut side up. Drizzle with olive oil & salt. Bake for 30 minutes or until soft.
4. Scoop out flesh, keeping a boarder to form an eggplant bowl. Chop the flesh finely & add to the lentils along with the lemon juice. Mix well & season to taste.
5. In a small bowl, mix together the garlic tahini sauce ingredients.
6. On a serving dish, place the eggplant, filling with the lentil mixture & sprinkling with cheese. Finish with the garlic tahini sauce & parsley.

Click here to find your nearest Flannerys Store