Stuffed Eggplant with Vegan Lentil and Walnut mince

During the summer, quinoa-stuffed aubergine with quinoa-nut crumble and a mint yoghurt sauce are a popular weeknight supper option. It is naturally devoid of gluten and bursting with nutrition and flavour.

Ingredients

2 medium-sized eggplants
1 cup cooked lentils
1/2 cup chopped walnuts
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons olive oil, divided
Fresh parsley, chopped (for garnish)

Instructions

Preheat the oven to 400°F (200°C).
Slice the eggplants in half lengthwise. Scoop out the flesh from each half, leaving about a 1/2-inch thick shell. Chop the scooped-out flesh into small pieces and set aside.
Place the eggplant halves on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Bake in the preheated oven for about 15-20 minutes or until the eggplants are tender.
While the eggplants are baking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and garlic, and sauté until they become translucent and fragrant.
Add the chopped eggplant flesh to the skillet and cook for about 5 minutes, until it softens.
Add the cooked lentils, chopped walnuts, ground cumin, paprika, dried oregano, salt, and pepper to the skillet. Stir well to combine all the ingredients and cook for another 5 minutes to let the flavors meld together. Remove from heat.
Once the eggplant halves are done baking, carefully fill each half with the lentil and walnut mince mixture.
Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes, or until the tops are golden brown.
Serve the stuffed eggplants hot, garnished with fresh parsley.