Stuffed eggplant with summer vegetables and tahini

Instructions

1. Baking the eggplant: Preheat the oven in grill mode to 220°C. Cover a baking tray with baking paper and place the eggplant. Do no cut any part. Place the tray on the upper part of the oven, close to the grill. Bake for 10 minutes, until the skin is toasted. Then, place the oven rack in the middle of the oven. Turn the oven on standard baking, at 220°C for 40 min.
2. Tahini sauce: Mixing all the ingredients together. Season with salt and pepper.
3. The filling: Cook the lentils according to the instructions on the packet. Drained and set aside. Cut the tomatos, onion and cucumber into 1 cm cubes. Chop the aromatic herbs and mix with the lentils.
4. Take the eggplant out of the oven and let cool before cutting it lengthwise. The bottom must not be cut. Use a fork and scrape the eggplant flesh and add it to the lentils mixture. Mix with a spoon to combine. Fill the eggplants with the lentil’s mixture.
5. Coat the eggplant with the sauce and place it in your Lunchbox - L size - inner container. 😊
6. Bon app!

• Servings : 4
• Ready in : 100 Minutes
• Course : Main courses
• Recipe Type : 90 day diet, beef, From dinner-to lunchbox, recipes for summer, Vegetables and site dishes
• Ingredient : Cucumber, Cumin, Eggplant, Lemon juice, Lentils, Mint leaves, Onion, Parsley, Salt, Tahini, Tomatoes, Yogurt, соево кисело мляко