Italian baked eggplants with lentils
4
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Celebrate the humble eggplant by stuffing them with lentils and zucchini for a vegetarian mid-week meal.
Ingredients
Eggplant
2 medium, halved lengthways
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Tomato(es)
2 medium, finely chopped
Zucchini
1 large, grated
No added salt tomato paste
2 tbs
Dried herbs
2 tsp, Italian variety
Lentils, canned, rinsed, drained
1 400g can, (1 x 400g can)
Vegetable stock cube
½ individual, to make ½ cup (125ml) gluten-free stock
Shaved parmesan cheese
¾ cup(s), (60g)
Instructions
1
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.
2
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.
3
Divide mixture between eggplant shells. Place on prepared tray. Bake for 25-30 minutes or until tender. Serve with parmesan.
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