Eggplant with Indian-spiced lentil filling

Ingredients for 4 servings:

• 2 garlic cloves
• 125 g lentils, red, peeled
• 2 large eggplants
• 8 tbsp oil
• 3 spring onions
• 200 g tomatoes
• 1 tsp curry powder
• 1 tsp cumin
• 1 pinch of cinnamon
• 1 pinch of cayenne pepper
• Salt
• black pepper
• Mint, chopped
• Oil, for the mold

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

vegan

Peel and finely dice the garlic. Rinse the lentils in cold water, cover with the garlic, and cook over low heat for about 8 minutes until soft. Preheat the oven to 200°C (Gas Mark 3, fan oven 180°C). Wash the eggplants and halve them lengthwise. Scoop out the flesh with a spoon, leaving a 1 cm border. Finely dice the flesh. Grease a baking dish with oil and place the eggplant halves in it. Brush with 3 tablespoons of oil and season. Pre-cook in the oven for about 10 minutes until not too soft. Trim and wash the spring onions. Slice the light green parts diagonally into rings. Briefly blanch the tomatoes, peel, quarter, deseed, and dice them. Fry the onions in 3 tablespoons of oil, sprinkle with curry. Add the tomatoes, eggplant flesh, and spices. Simmer over low heat for 5 minutes. Drain the lentils, let them drain, and mix in. Stuff the eggplants, drizzle with the remaining oil, and bake for 15 minutes.