Preparation time is 5minutes
Cook time is 35minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 5.33 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2/3 cup mixed grain breadcrumbs
- 4 350g eggplants, halved lengthways
- 1/2 bunch continental parsley, chopped
- 1teaspoons ground cinnamon
- 1 lemon, zested, juiced
- 1 1/2 cups Woolworths Greek style yoghurt light
- 1tablespoons olive oil
- 1 1/2 cups Woolworths light tasty shredded cheese
- 400grams diced tomatoes
- 425grams Macro organic lentils, rinsed, drained
Description
Eggplant halves filled with a simple lentil mix, shake up your weekly dinner rotation with this flavour-packed Mediterranean dish.
Method
Step 1 of 4
Preheat oven to 180°C and line a baking tray with baking paper.
Step 2 of 4
Slice off rounded sides of eggplant halves. Scoop out flesh to make shells, and reserve flesh. Place eggplant shells on tray and bake for 20 minutes.
Step 3 of 4
Meanwhile, dice reserved eggplant flesh. Heat a large saucepan over medium heat. Add oil and eggplant flesh. Cook for 5 minutes. Add lentils, tomatoes, cinnamon, zest and lemon juice and half the parsley. Cook for a further 10 minutes or until eggplant is tender. Season with pepper.
Step 4 of 4
In a small bowl, combine cheese and breadcrumbs. Remove eggplant shells from oven and fill with lentil mix. Firmly press crumbs over eggplant halves. Bake for a further 15 minutes or until golden. To serve, top each eggplant with yoghurt and sprinkle over remaining parsley.
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