Lentil & Lamb Stuffed Eggplant

Directions

1. Preheat oven to 350°F (180°C).
2. Cut eggplant in half and scoop out the flesh leaving a 1/2 inch (1.5 cm) wall around the edge. This will allow the eggplant to hold its shape when baked.
3. In a medium sauté pan over medium heat, heat the oil. Sauté onions and garlic until translucent. Add lamb, salt, and pepper and cook until the meat begins to brown. Once browned, transfer mixture to a bowl. Add lentils, parsley, and half of the cheese.
4. Fill the eggplant halves with this mixture, making sure to divide the blend equally. Top with the remaining cheese, and place on an oiled sheet tray. Bake for 40 minutes.
5. Allow to cool slightly, slice the halves lengthwise and serve.