Recipes ofEdith Sosa

Name: LENTIL STUFFED AUBERGINES
Prep time: 40 min
Cook time: 35 min
Yield: 2767.9 grams
Ingredients: 3 units, unpeeled (approx 1-1/4 lb) of eggplant, raw (1644 g); 2 tsps of oil, olive, salad or cooking (9 g); 1 small unit of onions, raw (70 g); 2 cloves of garlic, raw (6 g) crushed; 1 whole tsp of spices, cumin seed (2 g); 1 1/2 tsp of harissa pasta; 1 tsp of spices, paprika (2 g); 1 tbsp of lemon juice from concentrate, bottled, REAL LEMON (15 g); 1 cup of chickpeas (garbanzo beans, bengal gram), mature seeds, canned, solids and liquids (240 g) drained and rinsed; 100 grams of lentils cooked with salt; 1/2 cup of tomato products, canned, sauce (123 g); 4 tbsps of seeds, sesame butter, tahini, type of kernels unspecified (60 g); 90 grams of yogurt, plain, low fat; 1 cup of rice, brown, medium-grain, raw (190 g); 1/2 cup arils (seed/juice sacs) of pomegranates, raw (87 g); 1/2 cup arils (seed/juice sacs) of pomegranates, raw (87 g)

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