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)

Aubergines have a pretty bad rap, don't you think? If they are not cooked right, they can be pretty bland and the texture a little "off", but this recipe roasts them until they're falling apart and then stuffs them with a tasty lentil and chickpea mix cooked down with harissa and spices. This could easily convert any aubergine hater. It's lovely served with the tahini sauce over brown rice for a midweek dinner, but they could also be served as part of a bigger mezzo for a weekend feast!

Ingredients

or3 units, unpeeled (approx 1-1/4 lb) of eggplant, raw (1644 g)

or2 tsps of oil, olive, salad or cooking (9 g)

or1 small unit of onions, raw (70 g)

or2 cloves of garlic, raw (6 g) crushed

or1 whole tsp of spices, cumin seed (2 g)

or1 1/2 tsp of harissa pasta

or1 tsp of spices, paprika (2 g)

or1 tbsp of lemon juice from concentrate, bottled, REAL LEMON (15 g)

or1 cup of chickpeas (garbanzo beans, bengal gram), mature seeds, canned, solids and liquids (240 g) drained and rinsed

or100 grams of lentils cooked with salt

or1/2 cup of tomato products, canned, sauce (123 g)

or4 tbsps of seeds, sesame butter, tahini, type of kernels unspecified (60 g)

or90 grams of yogurt, plain, low fat

or1 cup of rice, brown, medium-grain, raw (190 g)

or1/2 cup arils (seed/juice sacs) of pomegranates, raw (87 g)

Preparation

Preheat the oven to 180 C and line two baking trays with parchment.

Next, slice the aubergines in half lengthways and using a sharp knife score a criss cross line pattern into the aubergine. Place them on the baking trays and drizzle 1 tbsp worth of olive oil between all 6 halves. Put the baking trays in the oven for 25 minutes.

Meanwhile, in a large saucepan on a medium heat, addd the remaining tablespoon of oil along with the diced red onion and garlic.

Sure for a few minutes before adding the cumin seeds, harissa paste, smoked paprika and juice from a 1/2 lemon.

Next pour in the chickpeas and puy lentils and coat them evenly in the spices.

Next add the chopped tomatoes, combine and let simmer on a low heat until the aubergines have finished roasting, stirring occasionally.

Meanwhile, prepare the tahini, yoghurt and juice from the remaining half of the lemon.

Once the aubergines are cooked, remove them from the oven and allow to cool slightly before carefully removing half of the inside of the aubergines (save this and make your own baba ganoush).

Stuff the aubergines with the ;until filling, drizzle with the tahini sauce, garnish with pomegranate seeds and mint and serve with brown rice!.

Nutritional information

	Per 100 g	% DRI
Energy	81 kcal	4 %
Fat	2 g	3 %
Fatty acids, total saturated	0 g	2 %
Cholesterol	0 mg	0 %
Sodium	67 mg	3 %
Carbohydrate	14 g	5 %
Sugars	4 g
Fiber	3 g	12 %
Protein	3 g

Recipes ofEdith Sosa

Nutritionist · 291902112820

Teaching people how to eat healthy to prevent chronic diseases.

LENTIL STUFFED AUBERGINES

Friday, August 28, 2020