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Ingredients
Lentil Curry Stuffed Eggplant
- 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
Preheat oven to 200°C (approximately 375°F). Grease a baking dish.
For the filling, cook lentils according to package directions. Peel and dice garlic, add to lentils and cook 7-10 minutes.
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.
Meanwhile, for the filling, chop eggplant pulp. Rinse scallion and cut into diagonal slices. Dice tomato.
Heat some oil in a pan and sauté scallion. Add curry, remaining vegetables, spices and herbs and sauté about 5 minutes.
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.
(Percentage of daily recommendation)
| Calorie | 199 cal. | (9 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |