Lentil-Stuffed Eggplant
ekilu Team
ingredients
8
Difficulty
Easy
Time
30'
2 servings
Fresh ingredients
eggplant
1 unit
green bell pepper
1/4 unit
red bell pepper
1/4 unit
onion
1/2 unit
Pantry ingredients
canned lentil
5 tbsp
salt
3 pinches
olive oil
2 tbsp
tomato sauce
3 tbsp
Instructions
1
Halve the eggplant lengthwise. Cook in a pan of boiling water with added salt for 15–20 minutes, or until you see that the flesh has softened (without breaking the skin). Take out and drain well.
2
While the eggplant is cooking, mince the onion (If the onion is big, use 1/4). Finely dice the red and green bell peppers. When the eggplant is drained, scoop out and chop up its flesh. Then open the can and carefully drain and rinse 5 tablespoons lentils.
3
Heat a little olive oil into a skillet. Add the onions and cook over medium heat for 2 minutes. Next add the red and green bell peppers, and the eggplant flesh. Season with a little salt and cook everything over medium heat for 4–5 minutes. Add the lentils and tomato sauce to the skillet and cook over low heat for 3–4 more minutes longer.
4
Fill the eggplant skins with the contents of the skillet and serve.
Tips & Tricks
You can add a little cheese and place under the oven broiler until the cheese melts.
You can find other versions of stuffed eggplant and other delicious recipes using the app’s search by ingredients function.
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