Moroccan Lentil Stuffed Eggplant

Ingredients

• 2 large eggplant
• 1 cup red lentils
• 2 tablespoons olive oil
• 1 medium onion
• 3 cloves garlic
• 2 medium carrot
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon coriander
• 2 large tomatoes
• 0.25 cup parsley
• 0.25 cup almond flakes
• 1 tablespoon lemon zest

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Halve the eggplants lengthwise and scoop out the centers, leaving enough flesh on the skin to hold its shape.
3. 3Chop the scooped-out eggplant flesh. Set aside.
4. 4Brush the inside of the eggplant halves with olive oil, and season with salt. Place on a baking sheet, cut-side up, and bake for 20 minutes.
5. 5While the eggplants are baking, cook lentils in a pot of boiling water until tender, about 20-25 minutes. Drain and set aside.
6. 6Heat olive oil in a pan over medium heat. Add chopped onion, garlic, and carrots. Cook until softened, about 5 minutes.
7. 7Add the chopped eggplant flesh to the pan, along with cumin, paprika, and coriander. Cook for another 5 minutes.
8. 8Chop the tomatoes and add them to the pan along with the cooked lentils. Cook for 10 minutes, or until the mixture thickens.
9. 9Remove from heat and stir in chopped parsley, almond flakes, and lemon zest.
10. 10Fill the baked eggplant halves with the lentil mixture.
11. 11Return stuffed eggplants to the oven and bake for an additional 20 minutes.
12. 12Serve warm, garnished with extra parsley if desired.