One of the boldest of statements I have ever made….but……I think this may be my FAVORITE recipe I have ever made!! It is chalk full of veggies, but even more full of flava, and that my friends, cannot be beat.
A healthy and delicious vegetarian meal that everyone will love.
- 2 c lentils, cooked
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 red pepper, very finely diced
- 2 c mushrooms, diced
- 1 can crushed tomatoes
- 1/2 small can tomato paste
- 2 tbsp paprika
- 1 tbsp cumin
- 1 eggplant, sliced in half, middle removed
- olive oil
- parmesan cheese
Brush both sides of the eggplant halves with olive oil and pan fry (with additional olive oil) for ~4 minutes per side. The eggplant should soften up and there should be char marks on both sides.
Cook onion, garlic, red pepper and mushrooms in a sautee pan until soft.
Add in crushed tomatoes, tomato paste, lentils and seasonings. Stir and let simmer for 5 minutes.
Stuff lentil mixture into eggplants and cook in the oven for 25 minutes at 450F. Top with parmesan cheese.
- Category: Dinner
- Cuisine: Italian
Keywords: vegetarian, eggplant, lentils, dinner