40
- 5 eggplants
- 100 g lentils (about 1/2 cup)
- 100 g feta cheese or ricotta
- A few green onions and some cilantro
- 1 clove garlic
- Salt and pepper
- Slice the eggplants in half lengthwise.
- Brush the halves with olive oil, then season with salt and pepper.
- Broil the eggplant halves until cooked through.
- Cook the lentils until tender.
- Carefully scoop the flesh from the roasted eggplants using a spoon.
- Roughly chop the scooped eggplant flesh.
- Add the cooked lentils, cheese, garlic, and herbs.
- Mix everything together, then stuff the eggplant halves.
- Broil again for about 10 minutes to melt the cheese.
