Turkish-Style Stuffed Eggplant with Lentils

Directions

1. Wash eggplants and cut off the tops, leaving a small hinge. Using a spoon or melon baller, carefully scoop out the flesh, leaving a 1/2-inch border around the edges. Sprinkle insides with salt and let them sit for 30 minutes to draw out any bitterness.
2. Preheat oven to 400°F (200°C).
3. After 30 minutes, rinse eggplant shells with water to remove excess salt. Pat dry with paper towel. Brush inside and outside of the eggplant shells with 2 Tbsp (20 mL) of oil. Place onto a baking sheet lined with parchment paper, cut-side down. Roast for 20-25 minutes, or until tender and slightly browned.
4. In a pot, combine lentils with enough water to cover them by about an inch. Bring to a boil, reduce heat and simmer for 15-20 minutes, or until the lentils are tender but still hold their shape. Drain and set aside.
5. Heat 1 Tbsp (15 mL) of oil in a large skillet over medium heat. Add 1 cup (250 mL) of onion and cook for 5 minutes, or until softened. Add 2 Tbsp (30 mL) garlic and green bell pepper. Cook for an additional minute.
6. Add 1 can of diced tomatoes with their juices, 1 Tbsp (15 mL) tomato paste, cumin, oregano, red pepper flakes, and half the parsley. Season with salt and pepper to taste. Bring to a simmer and cook for 5 minutes.
7. Add lentils and mix well. Remove the pan from heat.
8. In a separate pot or saucepan, heat remaining oil over medium heat. Add remaining onion and cook for 5 minutes, or until softened. Add remaining garlic and cook for an additional minute.
9. Add the remaining can of diced tomatoes with their juices, remaining tomato paste, water, sugar, and dried mint. Season with salt and pepper to taste. Bring to a simmer and cook for 10-15 minutes, or until the sauce thickens slightly.
10. Spoon lentil filling into the roasted eggplant shells. Arrange stuffed eggplants in a baking dish or casserole dish. Pour tomato sauce over top.
11. Bake for 15-20 minutes, or until sauce is bubbly and filling is heated through. Garnish with parsley and serve warm with optional lemon wedges.