Name: Stuffed Eggplants with Lentils and Sugar-Free Low GI Tomatoes
Prep time: 10 min
Cook time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant; 100 g of dry lentil; 1 onion; 1 garlic clove; 2 teaspoon of ground cumin; 1 teaspoon of paprika; 1 tablespoon of olive oil; 1 stalk of fresh coriander; 400 g of crushed tomato; 1 pinch of grated parmesan; salt (according to taste); pepper (according to taste)

Stuffed Eggplants with Lentils and Sugar-Free Low GI Tomatoes

I love eggplants, especially when they are stuffed with lentils and tomatoes in this recipe. A delight during this rainy weekend.

Vegetarian Low GI Public

Course: Main course

Preparation time: 10 minutes

Cooking time: 45 minutes

Cost per serving: 0,68 €

Energy: 187 kcal / serving

Nutritional score:

Instructions

1. Ingredients:
• 2 eggplants, cut in half lengthwise
• 100g of pre-cooked lentils
• 1 onion, chopped
• 1 clove of garlic, crushed
• 2 tsp. of cumin
• 1 tsp. of paprika
• Olive oil
• Coriander
• Salt and pepper
• 1 can (400g) of crushed tomatoes
• Parmesan or cheddar cheese
2. Cut the eggplants in half and score a grid pattern on top with a knife. Brush with olive oil and bake for 30 minutes at 220°C (425°F).
3. In a pan, sauté the onion and garlic. Add tomatoes and spices. Then add the lentils.
4. Remove the eggplants from the oven and scrape out the flesh. Add it to the pan.
5. Fill the eggplants with the stuffing and sprinkle with grated cheese. Bake again for 15 minutes.
Garnish with coriander.
6. Personally, I added pieces of curry chicken. Not for vegetarians, obviously.