Halal Easy Lentil Stuffed Eggplant (Healthy Mediterranean)

• 2 medium eggplants, halved lengthwise
• 1 cup green or brown lentils, rinsed
• 1 onion, diced; 3 garlic cloves, minced
• 1 bell pepper, diced; 1 (15 oz) can diced tomatoes
• 1 tsp cumin, 1 tsp smoked paprika, ½ tsp cinnamon, salt & pepper
• Olive oil, fresh herbs (parsley/mint), optional feta or yogurt

1. 1Preheat oven to 400°F. Score and brush eggplant halves with oil, roast 25-30 min until tender. Scoop out some flesh.
2. 2Cook lentils in 2.5 cups water ~20-25 min until tender. Sauté onion, garlic, pepper; add spices, tomatoes, lentils, and chopped eggplant flesh. Simmer 10 min.
3. 3Stuff eggplants with mixture. Bake another 10-15 min. Garnish with herbs.

Nutrition values are estimates.