Photo of Italian baked eggplants with lentils by WW

Italian baked eggplants with lentils

5
4
4
SmartPoints® value per serving
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 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)

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.

Notes

TIP: Try serving with a salad of mixed salad leaves, sliced cucumber, sliced radish and basil leaves, drizzled with lemon juice.

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