Lentil Stuffed Eggplant with Tahini and Garlic Tzatziki

Lentil Stuffed Eggplant with Tahini and Garlic Tzatziki

 

Here’s what you will need:

  • Spread’em Kitchen Garlic Tzatziki
  • 1 eggplant
  • 1/2 cup cooked lentils
  • 1/2 cup chopped mushrooms
  • 1 tomato, chopped
  • 1 tbsp tahini
  • 1 garlic clove
  • 1 small onion
  • salt, pepper, cumin
  • parsley and pomegranate seeds for garnish

 

 

  1. Heat the oven to 400 degrees. Cut the eggplant in half and place both halves on a baking tray. Cook for approximately 20 minutes.
  1. Take the pan out of the oven and remove some of the eggplant pulp out.
  2. Heat up 1 tbsp of olive oil, add finely chopped onion and garlic and cook for 3 minutes. Add the eggplant pulp, cumin, mushrooms and tomato and cook for 5-7 minutes. Season with salt and pepper.
  3. Add lentils and tahini, mix together and cook for 2 more minutes.
  4. Sprinkle a bit of salt and olive oil over the eggplant shells.
  5. Divide mixture evenly between the eggplant shells. Cook for 10 more minutes.
  6. Serve with a dollop of Garlic Tzatziki, parsley and pomegranate seeds.