Lebanese Lentil Stuffed Eggplant Boats with Zesty Lemon Tahini Sauce

Allergens

None

Ingredients

• 6 medium
• sized eggplants
• 2 cups green lentils, cooked and seasoned
• 1 cup chopped fresh parsley
• 1/2 cup chopped onion
• 1/4 cup tomato paste
• 1/4 cup olive oil
• Salt and pepper, to taste Zesty Lemon Tahini Sauce:
• 1/2 cup tahini
• 1/4 cup lemon juice
• 1/4 cup water
• 1 garlic clove, minced
• Salt, to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut a small slit in each eggplant and carefully scoop out the flesh, leaving about 1/4 inch of flesh intact on the sides. Set aside.
3. In a large bowl, mix the cooked lentils with parsley, onion, tomato paste, olive oil, salt, and pepper to taste.
4. Stuff each eggplant boat with the lentil mixture, pressing gently to ensure it fills the space evenly.
5. Place the stuffed eggplants in a baking dish, pour 1 inch of water into the dish, and cover with aluminum foil.
6. Bake for 40 minutes, or until tender. Remove from oven and let cool slightly.
7. In a small bowl, whisk together tahini, lemon juice, water, garlic, and salt to taste. Set aside. Assembling the dish:
8. Drizzle each eggplant with the zesty lemon tahini sauce, garnish with fresh parsley, and serve immediately.

Chef’s Insight

Don't be afraid to experiment with different herbs in the lentil mixture, such as adding fresh cilantro or mint for added flavor.

Notes

Ensure to use ripe but firm eggplants for the best texture.