Ingredients

• 4 Eggplants
• 4 Tomatoes
• 1 Onion
• 1 Green bell pepper
• 2 Garlic cloves
• 2 tbsps Olive oil
• 2 tbsps Tomato paste
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 1 tsp Salt
• 1 tsp Black pepper
• 240 mls (1 cup) Fresh parsley
• 240 mls (1 cup) Cooked lentils

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise, score the flesh, and sprinkle with salt. Let sit for 15 minutes to release moisture.
3. In a skillet, heat olive oil over medium heat. Add chopped onion, garlic, and bell pepper. Saute until softened.
4. Add diced tomatoes, tomato paste, cumin, smoked paprika, salt, and black pepper. Cook for another 5 minutes.
5. Rinse the eggplants and pat dry. Place them on a baking sheet, cut side up. Fill each eggplant with the lentil mixture.
6. Top each eggplant with the tomato mixture.
7. Cover the baking dish with foil and bake for 40 minutes.
8. Remove the foil and bake for an additional 10 minutes until the eggplants are tender.
9. Garnish with chopped parsley before serving.

Notes

• Make sure to salt the eggplants before cooking to remove excess moisture