Stuffed eggplants with lentils and feta

Ingredients for 4 servings:

• 2 eggplant(s)
• 200 g lentils, red
• 1 onion(s)
• 3 garlic cloves
• 150 g feta cheese
• 2 tbsp tomato paste
• 1 can of tomatoes, approx. 400 g
• 1 bunch of parsley
• n. B. herbs, e.g. Italian
• Paprika powder, smoked
• salt and pepper
• olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Halve the eggplants, score the flesh crosswise, and brush with olive oil. Bake the eggplants in the oven at 220°C (convection oven) for 35 minutes. Cook the lentils according to the package instructions. Dice the onion and garlic. Brown the onion in a pan, then add the garlic and fry for one minute. Add the tomato paste to the pan and fry briefly. Deglaze with the tomatoes and bring to a boil. Chop the parsley and add it. Add the cooked red lentils to the tomato sauce. Remove the eggplants from the oven and scrape out the flesh with a spoon. Mix the eggplant flesh with the tomato and lentil sauce and simmer for five minutes. Season the mixture with herbs, paprika, salt, and pepper. Dice the feta. Spoon the tomato, lentil, and eggplant mixture into the hollowed-out eggplant halves. Sprinkle the feta on top. Place the eggplants back in the hot oven for another 20 minutes, then serve.