Ingredients
Instructions
Prep ahead
- split 2 eggplants lengthwise; score flesh, salt 10 min.
- cook ¾ c quinoa in 1 ½ c stock; fluff with parsley and lemon.
- simmer ½ c lentils 20 min until tender; drain.
- dice onion, tomato; mince garlic.
Cooking steps
Pat salted eggplant dry; brush with oil; roast cut-side down at 425 °f 25 min until soft.
While roasting, sauté onion & garlic 3 min; add tomato, cooked lentils, 1 tsp oregano, salt, pepper. warm through.
Flip eggplants cut-side up; mash centers slightly, mound lentil mixture; bake 10 min more.
Serve stuffed eggplants over herbed quinoa; drizzle tahini sauce if desired.
(active time ≈ 30 min | total ≈ 50 min)