5 eggplants
100g of lentils (about ½ cup)
100g of feta cheese or ricotta
A bit of green onion and cilantro
1 clove of garlic
Salt and pepper
Slice the eggplants in half lengthwise.
Brush them with olive oil, then season with salt and pepper.
Broil until they are cooked through.
Cook the lentils until tender.
Carefully scoop out the flesh from the roasted eggplants using a spoon.
Chop it roughly.
Add the cooked lentils, cheese, garlic, and herbs.
Mix everything together and stuff the eggplants.
Broil again for about 10 minutes to melt the cheese.