Mediterranean Lentil Stuffed Eggplant

Roasted eggplant filled with lentils, tomato, herbs, and feta.

Ingredients

• 2 large eggplants
• 2 cups cooked lentils
• 1 cup diced tomatoes
• 2 cloves garlic
• 1 teaspoon oregano
• 1/2 cup feta
• 2 tablespoons olive oil

Directions

1. Heat oven to 400°F.
2. Halve eggplants and roast cut-side down 20 minutes.
3. Scoop a little flesh and mix with lentils, tomatoes, garlic, oregano, and feta.
4. Refill shells and bake 15 minutes more.