Berinjela recheada com lentilha

Ingredientes

• 2 eggplants
• 1 cup green lentils
• 3 cups vegetable stock
• 1 can of tomatoes
• 1⁄2 red onion
• 1 garlic clove
• 1 tsp paprika
• 1⁄2 tsp cumin
• 1⁄2 tsp cayenne pepper
• 1⁄2 tsp cinnamon
• 2 tbsps fresh parsley
• salt
• pepper

Modo de preparo

1. 1

   --- Instructions ---

2. 2

   Cut eggplants in half lengthwise and sprinkle with salt. Place in a preheated oven (200 degrees celsius) and cook for 30 minutes.

3. 3

   While the eggplant is in the oven, dice the red onion and mince the garlic clove.

4. 4

   Add to a pan over medium low heat, and cook until translucent. Add the lentils, spices and salt/pepper and coat well.

5. 5

   Add the canned tomato and vegetable stock and bring to the boil. Lower heat, and leave to simmer (covered) for about 25-30 minutes, or until lentils are cooked.

6. 6

   When the eggplants are cooked, scoop out some of the flesh and add that and fresh parsley to the lentil mixture.

7. 7

   Add the lentil mixture to the eggplant “shell”, then return to the oven for 5 minutes.