Name: Stuffed Eggplant With Lentils
Total time: 50 min
Yield: 4
Ingredients: 2 large eggplants (1kg), halved lengthways; 2 tsp table salt; olive oil cooking spray; 1 tbsp extra virgin olive oil; 1 medium onion (150g), chopped finely; 2 cloves garlic, crushed; 1 tsp ground cumin; 1 tsp smoked paprika; 400g can brown lentils, drained, rinsed; 400g can cherry tomatoes; ¼ cup chopped oregano leaves; 100g fetta, crumbled; ⅓ cup (25g) finely grated parmesan; to serve: extra oregano leaves

VMG Recipes