Vegan Stuffed Eggplant with Tomato and Lentils
Ingredients
- 2 eggplants
- 1 red onion
- 1 yellow bell pepper
- 3 cloves of garlic
- 2 tbsp Concentrato
- 1 cup of Passata
- 1 can brown lentils
- 2 tomatoes, diced
- pepper, salt, ground cumin and oregano to taste
Optional garnish
- cherry tomatoes
- pine nuts
- fresh parsley
Preparation
Preheat oven to 180°C
Cut eggplants in half lengthwise and scoop out the flesh, leaving shells intact
Chop the scooped-out eggplant flesh into small pieces
In a skillet, sauté red onion, garlic, and yellow bell pepper until softened
Add chopped eggplant flesh and cook until tender
Stir in Concentrato, Passata, drained lentils, diced tomatoes, and seasonings to taste
Stuff the mixture into the eggplant shells
Bake for 15-20 minutes or until eggplants are tender
