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🍽️ Indian-style stuffed eggplants

199 kcal · 30 min · 4 servings

Ingredients

• 125 g red lentils
• 1 clove garlic
• 0.5 bunch spring onions
• 200 g tomatoes
• 1 tsp curry powder
• 1 tsp cumin (ground)
• 1 pinch cinnamon
• cayenne pepper
• 1 tbsp fresh chopped mint
• 2 large eggplants
• olive oil
• salt
• pepper (from the mill)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
2. 2. Grease a baking dish lightly with fat.
3. 3. Cook the lentils according to the package instructions.
4. 4. Add peeled and diced garlic to the lentils.
5. 5. Cook the mixture for 7 to 10 minutes until tender.
6. 6. Wash the eggplants thoroughly.
7. 7. Cut the eggplants in half lengthwise.
8. 8. Scoop out the inside of the eggplants with a spoon.
9. 9. Leave a border of about 1 centimeter.
10. 10. Set the scooped flesh aside.
11. 11. Place the hollowed eggplants in the baking dish.
12. 12. Brush the eggplants with some olive oil.
13. 13. Season the eggplants to taste.
14. 14. Pre-bake the eggplants in the oven for about 8 minutes.
15. 15. Dice the scooped-out eggplant flesh.
16. 16. Trim the spring onions.
17. 17. Slice the spring onions diagonally.
18. 18. Dice the tomatoes.
19. 19. Heat some oil in a pan.
20. 20. Sauté the spring onions in the hot oil.
21. 21. Sprinkle curry powder over the onions.
22. 22. Add the remaining vegetables, spices, and herbs.
23. 23. Let the mixture simmer for about 5 minutes.
24. 24. Drain the cooked lentils.
25. 25. Stir the lentils into the vegetable mixture.
26. 26. Taste and adjust the seasoning of the filling.
27. 27. Fill the mixture into the eggplant halves.
28. 28. Drizzle the stuffed eggplants with some oil.
29. 29. Bake the eggplants for 15 minutes in the oven to finish.

Nutrition per serving

• kcal: 199
• Protein: 10 g · Fett/Fat: 8 g · Carbs: 20 g