Lentil & Chickpea Stuffed Eggplant Boats

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 375 2. Slice eggplant in half, lengthwise & scoop out the inner flesh, leaving enough to keep the boats thick enough to hold up. Brush the inside of the eggplant with a generous amount of oil then sprinkle on the garlic & onion powder and salt & pepper. Place eggplants on a baking sheet covered in parchment paper and cook for 15 minutes or until fork tender.

Step 2

3. Cook lentils according to package.

Step 3

4. While lentils and eggplant are cooking, heat up a bit of oil in a separate pan and cook the chopped onion and garlic until the onion is translucent

Step 4

5. Once lentils are cooked, transfer to a large mixing bowl. Add the onion and garlic, chickpeas, chopped parsley, & mozzarella and mix well. Then add the marinara and mix again.

Step 5

6. Load the mixture evening into each eggplant boat. Top with the rest of the mozzarella and cook again for 10 minutes

Step 6

7. Once cooked, top with more parsley & serve