Dinner for 4

Lentil Stuffed Eggplant

Name: Lentil Stuffed Eggplant
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 large eggplant; 2 tbsp extra virgin olive oil; salt and pepper; 1/2 cup brown lentils; 1 cup water; 2 cloves garlic; 1 large shallot; 1 1/2 cups chopped tomatoes; 2 cups packed baby greens; 2 oz goat cheese (optional); fresh basil for garnish (optional)

Roasted eggplant halves hold lentils simmered with tomatoes, garlic, shallot, and greens, with goat cheese added if desired.

$1.64per serving $

35 minstart to table

4servings

American Vegetarian Gluten-free Budget Family Dinners

Ingredients

1 large eggplant
2 tbsp extra virgin olive oil
salt and pepper
1/2 cup brown lentils
1 cup water
2 cloves garlic
1 large shallot
1 1/2 cups chopped tomatoes
2 cups packed baby greens
2 oz goat cheese (optional)
fresh basil for garnish (optional)

Steps

Heat the oven to 425 F and halve the eggplant lengthwise.
Score the cut sides, brush them with 1 tablespoon oil, season with salt and pepper, and place them cut-side down on a baking sheet.
Bake the eggplant for 25 minutes.
Meanwhile, heat the remaining oil in a medium saucepan, cook the shallot and garlic for 3 minutes, then add the lentils, tomatoes, and water.
Cover and simmer the lentil mixture for 20 minutes, stir in the greens, and cook for 2 minutes.
Turn the eggplant cut-side up, fill it with the lentil mixture, top with goat cheese and basil if using, and bake for 5 minutes.

Main ingredient on sale this week? See what to make with dried beans and lentils on sale.