Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 2 onions, peeled and diced
- 3 cloves garlic, peeled and minced
- 1tablespoons garam masala, pitted and sliced
- 1teaspoons cumin
- 265grams puy lentils
- 2 eggplants, halved
- 250grams long grain rice, ready cooked
- 100grams feta, crumbled
Nutrition per serving
2580kJ / 612Cal
2580 Kilojoules or 612 Calories
30% of daily energy intake*
Protein
29.0grams
Fat
13.2grams
Carbs
87.8grams
Sugars
9.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Spiced lentil rice makes a delicious filling for these roasted eggplant boats with middle eastern flavours.
Method
Step 1 of 3
Pre-heat the oven to 180 °C, brush the eggplant halves with oil and roast for 30 minutes. Scoop out the centres, heat the rest of the oil in a large pan on medium heat and cook the onion for 5 minutes, tip in the eggplant centres, garlic and spices and cook for 2 minutes.
Step 2 of 3
Add the rice and lentils and cook, stirring, for 2 minutes. Spoon the rice mix into the eggplant halves.
Step 3 of 3
Top with feta and bake for 15 minutes.
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