Moroccan-Inspired Vegan Lentil-Stuffed Eggplant

This dish is the definition of comfort - warm, hearty and a little spicy! We like to serve this as a main dish, and it's the perfect side to take to a potluck. Pair these Moroccan-inspired eggplants with a Living Juice Fresh Start! 

Ingredients 

• 4 medium organic eggplants 
• 1 cup lentils (rinsed and drained - can also use canned) 
• 3 cloves organic garlic, chopped 
• 1/2 organic onion 
• 1/2 tsp sea salt 
• 1 tbsp coconut sugar 
• 1 tbsp ground cumin
• 1 tbsp organic tomato paste
• 1 tsp ground coriander 
• 1 tsp ground ginger 
• 1 tsp turmeric 
• Pinch of cayenne pepper (or more if you like spice!) 
• 1 1/2 tbsp organic lemon juice 

Recipe

1. Preheat oven to 375. 
2. Boil two cups of water. Add lentils and reduce to simmer for about 20 minutes or until lentils are soft. 
3. While lentils are cooking, cut a wedge out of eggplants so that they can be filled with lentils. In a saucepan over medium heat, heat 1 tbsp olive oil. Place eggplants open-side down and heat for 4-5 minutes while covered. Flip over and repeat. 
4. Once lentils are cooked, drain them. In another large saucepan over medium heat, add tomato paste and remaining ingredients. Add lentils and saute for a few minutes to spread the paste and add flavor to make Moroccan-inspired lentils. 
5. In a baking dish, place eggplants and fill with lentils. Sprinkle with bread crumbs if you like! Bake for 30-35 minutes or until lentils are bubbling. Enjoy alone or over quinoa!