Halal Moroccan Lentil Stuffed Eggplant with Harissa

• 4 medium eggplants, halved lengthwise
• 1 cup green lentils, cooked
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-2 tsp harissa paste
• 1 tsp cumin, 1 tsp paprika, salt
• 3 tbsp olive oil, fresh parsley, 1/4 cup chopped walnuts optional

1. 1Scoop out eggplant flesh, leaving a shell. Chop flesh.
2. 2Sauté onion and garlic in olive oil. Add chopped eggplant, lentils, harissa and spices. Cook 8-10 min.
3. 3Stuff eggplant shells with mixture. Place in baking dish, drizzle with oil.
4. 4Cover and bake at 400°F (200°C) for 30-35 min until eggplants are tender. Garnish with parsley.

Nutrition values are estimates.