Cals: 430/ F 9g/ CHO 70g/ P 25g

Meal Prep Time:  60 minutes

Serves: 4

Ingredients:

• 4 small eggplants, sliced lengthways
• 2 tbsp olive oil
• Salt
  For filling
• 1 cup red lentils
• 2 tsp paprika
• 2 tsp turmeric
• Pinch of salt
• 400g tinned diced tomatoes
• 1/2 cup vegetable stock
• 1 tsp cumin
• 1/4 tsp garam masala
• 1/2 tsp garlic powder
  For topping per eggplant
• 2 tbsp parmesan cheese
• 2 tbsp panko breadcrumbs

Method:

Note: Prepare the eggplants by slicing in half and
sprinkling with salt. Set aside for 30 minutes to allow
water to escape and then pat them dry with paper towel.

1. Preheat the oven to 180 degrees. On a baking tray,
brush the eggplant halves with the oil to cover
completely, place them side up and bake for 15 minutes.

2. Flip and bake for 15 minutes or until they have
softened and browned. In a small pot, combine
the filing ingredients well and simmer for 15-20
minutes, stirring often.

3. Scrape out the center of the cooked eggplants,
leaving enough on the edge so that the eggplant
does not collapse and will hold the filling. Mix the
removed eggplant in with the lentils.

4. Spoon the lentil and eggplant filling evenly into each
eggplant and top with parmesan and breadcrumbs.