This flavorful dish combines the earthy taste of lentils with the creamy texture of roasted eggplant, accented by the refreshing essence of mint leaves. It serves as a delectable vegetarian main course, blending savory and herbaceous flavors for a meal that delights the taste buds. The preparation involves straightforward steps, yielding a nutritious and enjoyable meatless dinner. Whether enjoyed by lentil lovers or eggplant enthusiasts, this recipe offers a unique and appetizing way to savor dinner.
Ingredients
- 1 large eggplant
- 1 cup lentils, cooked
- 1/4 cup fresh mint leaves, chopped
- 1 clove garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 2 tbsp olive oil
- salt and pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the eggplant in half lengthwise and scoop out the flesh, leaving a shell about 1/4-inch thick.
- Chop the eggplant flesh. In a pan, heat olive oil over medium heat and sauté the chopped eggplant, garlic, cumin, and paprika until the eggplant is softened, about 5 to 7 minutes.
- Add the cooked lentils and chopped fresh mint leaves to the pan. Stir well to combine and season with salt and pepper to taste.
- Fill the eggplant shells with the lentil mixture and place them on a baking sheet.
- Bake in the preheated oven for 30 to 35 minutes, until the eggplant is tender.
- Remove from the oven and allow to cool slightly before serving. Garnish with additional mint leaves, if desired.
Keywords: Roasted, Stuffed, Herbaceous, Lentils, Mint, Dinner, Mediterranean
Spice Rack: Cumin, Paprika
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