Stuffed eggplant (lentils + herbs)

A flavorful, plant-based dinner recipe that's simple and satisfying.
Prep
15 min
Cook
35 min
Level
Hard
Servings
3

Ingredients

Tick them off as you go.

Steps

    1
    Heat oven 400F. Halve eggplants; score flesh, brush oil + salt.
    2
    Roast cut-side up 20 min.
    3
    Scoop some flesh; chop and mix into lentils + sauteed onion/garlic + marinara + parsley.
    4
    Fill shells; bake 10-15 min more. Serve and enjoy.

Per serving

420
kcal
18 g
protein
62 g
carbs
12 g
fat
dinner
lentils
Enjoy. Tomorrow's meals arrive at midnight.