Spiced Lentil Stuffed Eggplant with Pomegranate Molasses Drizzle

Ingredients

• •2 large eggplants, halved lengthwise
• •2 tablespoons olive oil
• •1 cup dry green or brown lentils, rinsed
• •2 cups vegetable broth
• •1 medium onion, chopped
• •2 garlic cloves, minced
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1/2 teaspoon ground cinnamon
• •1/4 teaspoon cayenne pepper (optional)
• •1/2 cup chopped fresh parsley
• •1/4 cup chopped fresh mint
• •1/4 cup pomegranate seeds
• •2 tablespoons pomegranate molasses
• •Salt and pepper to taste
• •2 tablespoons tahini (optional, for serving)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

2. 2

   Cut the eggplants in half lengthwise and use a spoon to scoop out some of the flesh, creating a cavity for the filling. Reserve the scooped-out flesh for later use.

3. 3

   Brush the eggplant halves with 1 tablespoon of olive oil, season with salt and pepper, and place them cut-side down on the prepared baking sheet. Roast in the oven for 25-30 minutes until tender and slightly golden.

4. 4

   While the eggplants are roasting, prepare the lentil filling. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes until the lentils are tender. Drain any excess liquid if necessary.

5. 5

   In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic, ground cumin, coriander, cinnamon, and cayenne pepper (if using), and cook for an additional minute until fragrant.

6. 6

   Chop the reserved eggplant flesh and add it to the skillet with the cooked lentils. Stir well to combine and cook for 3-4 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

7. 7

   Remove the roasted eggplants from the oven and carefully turn them cut-side up. Spoon the spiced lentil mixture into each eggplant half, packing it in generously.

8. 8

   Drizzle the stuffed eggplants with pomegranate molasses and sprinkle with pomegranate seeds, fresh parsley, and mint. Optionally, drizzle with tahini for an extra layer of flavor.

9. 9

   Serve the stuffed eggplants warm as a main course or side dish, and enjoy the combination of spices and textures.