Stuffed Eggplants

Ingredients

• Serves 4
• 2 large eggplants (aubergine)
• Olive oil
• Sea salt and freshly ground black pepper
• 70 g (2.4 oz) green lentils (preferably Puy lentils)
• 2 medium onions, diced
• 3 cloves garlic, diced (or more to taste)
• 80 g (2.8 oz) risotto rice (I like to use Italian Carnaroli)
• 400 ml hot vegetable stock (or water)
• 1/2 tsp turmeric
• ½ tsp ground cinnamon
• ½ tsp ground coriander
• Pinch of cayenne pepper
• 2 tbsp tomato purée
• ½ tsp dried mint
• Parsley for garnish
• For the sauce:
• 1 tsp sugar
• Pinch of turmeric
• 1/4 tsp cinnamon
• ¼ tsp coriander
• ¼ tsp cayenne pepper
• Sea salt and freshly ground pepper to taste
• 1 x 400 can, chopped tomatoes
• 100 ml hot water

Instructions

1. Pre-heat oven to 220° C (430 °F)
2. Cut the eggplants in half lengthwise and scoop out most of the flesh, leaving about 1 cm (1/2 -inch) border. Set the scooped-out flesh aside. Using a kitchen paintbrush, generously brush the eggplant shells with oil and season with salt and pepper. Place on a foil-lined baking sheet and roast for 30 to 40 minutes until soft. Check the eggplants after about 20 minutes and brush with a little more oil if they look dry.
3. While the eggplant shells bake, prepare the stuffing.
4. Place the lentils in a small pot, cover with water and simmer for 15 – 17 minutes, or until soft. Drain and set aside.
5. Heat 2 tablespoons of oil in a saucepan, add the onions and sauté over low heat, covered, for about 10 minutes, stirring now and then to make sure they are not getting too brown. Add the garlic once the onions are soft and continue cooking another 2 minutes. Add the turmeric, cinnamon, coriander and cayenne and cook, stirring for 1 minute, then add the rice and the hot stock or water and season with ½ t salt and ½ t pepper. Cover and leave to simmer over low heat for 15 minutes.
6. Make the sauce: Put the rest of the onions in a medium size pot over low heat. Add the sugar and spices and cook for one minute then add the tomatoes and the hot water. Stir well to combine, then cover and simmer gently for 15 minutes.
7. To finish the stuffing: Dice the reserved eggplant flesh. Heat 2 tablespoons of olive oil and sauté the eggplant with a ¼ teaspoon of salt until tender. Add the cooked lentils and sautéed eggplant to the pot with the rice, followed by the tomato purée and dried mint. Stir to combine, then taste and adjust the seasoning.
8. Turn the oven down to 190° C (375°F). Spoon ¾ of the tomato sauce into a shallow baking dish large enough to hold all the eggplant. Fill each of the eggplant halves with the stuffing, then nestle them in the sauce, spooning a little of the remaining sauce over the top of each one. Cover the dish with foil and bake for about an hour, check after 30 minutes; if the sauce is beginning to look dry, add a little water then continue baking. Before serving sprinkle with chopped parsley.