Preparation & Cooking Time:
Serves: 

You will need:

Lamb Brand Brown Lentils 60g

Aubergines 2 large

Rice 140g, cooked

Red Pepper 1, finely chopped

Garlic 2 cloves

Onion 1, chopped

Pine Nuts 40g, toasted

Chopped Tomatoes 2 cans

Parsley 2tbsp, chopped

Parmesan 2tbsp, grated

All you have to do:

    Simmer the brown lentils in a pot of water for about 25-30 minutes. Drain and set aside.

-          Slice the eggplant in half and scoop out the flesh, leaving ½ of shell. Chop flesh finely.

-          Spray or glace a large frying pan with oil and add 1tbspof water to the pan.

-          Add the onion and garlic, stir until softened. Add the cooked lentils to the pan, with the peppers, pine nuts, rice, tomatoes and eggplant flesh.

-          Stir over medium heat for about 10 minutes, or until eggplant starts going soft.

-          Add parsley, season and toss well to combine all ingredients evenly.

-          Boil eggplant shells for about 3 minutes, fill with mixture and top with cheese.

-          Bake for about 15-20 minutes.

-          Serve with steamed vegetables and quinoa.