Italian baked eggplants with lentils
2 medium, halved lengthways
1 medium, finely chopped
2 clove(s), crushed
2 medium, finely chopped
1 large, grated
no added salt tomato paste
2 tsp, Italian variety
lentils, canned, rinsed, drained
1 can(s), (1 x 400g can)
vegetable stock cube
½ individual, to make ½ cup (125ml) gluten-free stock
shaved parmesan cheese
¾ cup(s), (60g)
- Preheat oven to 220°C or 200°C fan-forced. Line a large baking tray with baking paper. Using a spoon, carefully scoop out eggplant flesh, leaving a 1cm border. Finely chop flesh.
- Heat oil in a large non-stick frying pan over medium heat. Cook eggplant flesh, onion and garlic for 3-4 minutes or until softened (if eggplant becomes dry, add 2 tablespoons water). Stir through tomato, zucchini, tomato paste and herbs. Add lentils and stock. Cook, stirring occasionally, for 3-4 minutes or until sauce thickens.
- Divide mixture between eggplant shells. Place on prepared tray. Bake for 25-30 minutes or until tender. Serve with parmesan.