Lentil Curry Stuffed Eggplant

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Lentil Curry Stuffed Eggplant
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Health Score:
10,0 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
For the filling
125 grams Red Lentils
1 garlic clove
½ bunch scallions
200 grams tomatoes
1 tsp Curry powder
1 tsp ground Cumin
1 generous pinch cinnamon
cayenne pepper
1 Tbsp finely chopped mint
For the eggplant
2 Eggplant
olive oil
salt
freshlly ground peppers
How healthy are the main ingredients?
tomatoLentilmintgarlic cloveCumincinnamon

Preparation steps

1.

Preheat oven to 200°C (approximately 375°F). Grease a baking dish.

2.

For the filling, cook lentils according to package directions. Peel and dice garlic, add to lentils and cook 7-10 minutes.

3.

For the eggplant, cut eggplant in half lengthwise. With a spoon, remove eggplant pulp, leaving a shell 1 cm (approximately 1/3 inch) thick. Set pulp aside. Place eggplant in baking dish, brush with olive oil, season with salt and pepper and bake 8 minutes.

4.

Meanwhile, for the filling, chop eggplant pulp. Rinse scallion and cut into diagonal slices. Dice tomato.

5.

Heat some oil in a pan and sauté scallion. Add curry, remaining vegetables, spices and herbs and sauté about 5 minutes.

6.

Drain lentils, mix with vegetables and season with salt and pepper. Spoon filling into eggplant halves drizzle with oil and bake 15 minutes. Serve immediately.