Stuffed Eggplant with Lentils

Winter vegetables are some of favorite, including eggplant. This recipe with the predominant flavors of eggplant and lentils is a satisfying and nourishing meal for a cold winter evening.

Stuffed Eggplant

Ingredients:

> 1 eggplant, halved lengthwise
> cooking spray
> 1 tablespoon olive oil
> 1 medium onion, finely chopped
> 1 large carrot, peeled and diced
> 2 cloves garlic, finely chopped
> 2 cups cooked lentils
> 2 tablespoons balsamic vinegar
> salt and pepper

Instructions:

Heat oven to 450°. Remove pulp from eggplant, and cut pulp into 1/4-inch cubes. Coat eggplant shells with cooking spray, and sprinkle with salt. On a baking sheet lined with parchment paper, place eggplant shells open side down.

Coat eggplant cubes with cooking spray, and sprinkle with salt. Place in one layer on the same baking sheet. Bake eggplant shells and cubes until tender, about 10 minutes. Remove eggplant, and reduce oven to  350°.

In a medium nonstick skillet over medium heat, heat oil. Cook onion and carrot until soft, about 5 minutes. Add garlic, lentils, eggplant cubes and vinegar. Season with salt and pepper. Reduce heat to simmer, stirring occasionally for about 5 minutes.

Flip shells on baking sheet and stuff with lentil-eggplant mixture. Cover with aluminum foil and bake until warm, about 10 minutes.

Optional: Top with goat cheese or other desired cheese.

Makes 2 servings plus extra lentil-eggplant mixture.

Adapted from Self.

Advertisements

2 thoughts on “Stuffed Eggplant with Lentils

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s