baked eggplant parmigiana

baked eggplant parmigiana

Print Recipe
baked eggplant parmigiana
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
To serve
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
To serve
Instructions
  1. Preheat oven to 180°C and line a tray with baking paper.
  2. In a bowl, coat the eggplant halves with 1 tablespoon of olive oil, and salt. Place the eggplant flesh-side down on the tray and bake for 15 minutes, or until tender. Allow to cool sightly, then remove most of the flesh from the eggplants, leaving 1 cm of flesh around the skin. TIP: keep the flesh and add to your next lunch or dinner.
  3. In a frypan, heat the remaining olive oil and add the red onion. Cook, stirring, for 2 minutes, or until the onion starts to turn translucent. Add salt, balsamic vinegar and cumin and stir for another minute. Finally, add tomatoes, parsley and lentils and cook for a further 5 minutes. NOTE: you could easily add in the eggplant flesh to this.
  4. Spoon the mixture into the hollowed-out eggplants and top with feta. Place the eggplants back into the oven for 5 minutes to melt the feta and heat through.
  5. Serve the eggplant parmigiana on a bed of spinach. Enjoy as is, or with the addition of sliced avocado.

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