Ingredients

• 1 large eggplant (approx. 400g)
• 150g lean ground lamb
• 100g dry Puy lentils
• 1 medium red onion, finely chopped
• 2 cloves garlic, minced
• 200g cherry tomatoes, halved
• 30ml olive oil
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Pinch of ground cinnamon
• Juice of 1/2 lemon
• 15g fresh mint, chopped
• 15g fresh parsley, chopped
• Salt and freshly ground black pepper

Instructions

1. 1.Preheat your oven to 200°C (400°F). Cut the eggplant in half lengthwise. Score the flesh in a diamond pattern, being careful not to pierce the skin. Brush the cut sides with half of the olive oil and season with salt and pepper.
2. 2.Place the eggplant halves cut-side down on a baking sheet and roast for 20-25 minutes, or until the flesh is soft and tender.
3. 3.While the eggplant roasts, rinse the lentils and cook them in a small pot of water according to package directions, typically for 15-20 minutes. Drain and set aside.
4. 4.Heat the remaining olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the garlic, cumin, coriander, and cinnamon, and cook for another minute until fragrant.
5. 5.Add the ground lamb to the skillet, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Drain any excess fat.
6. 6.Once the eggplant is cooked, carefully scoop out most of the flesh, leaving a 1cm border to create a boat. Roughly chop the scooped-out flesh.
7. 7.Add the chopped eggplant flesh, cooked lentils, and halved cherry tomatoes to the skillet with the lamb. Stir to combine and cook for 3-4 minutes until the tomatoes start to soften. Stir in the lemon juice and half of the fresh mint and parsley. Season to taste with salt and pepper.
8. 8.Spoon the lamb and lentil mixture evenly into the hollowed-out eggplant shells. Return them to the oven and bake for 10 minutes to heat everything through.
9. 9.Garnish with the remaining fresh mint and parsley before serving.

Nutrition Information

Why this recipe