Eggplants
Olive Oil	tbsp
Pinch of Salt
Green Lentils	g
Garlic Clove
Yellow Onion
Tomato Paste	tbsp
Chopped Tomatoes	g
Maple Syrup	tbsp
Sea Salt	tsp
Sweet Smoked Paprika Powder	tbsp
Ground Cumin	tsp
Ground Coriander	tsp
Ground Ginger	tsp
Ground Turmeric	tsp
Cayenne Pepper	tsp
Apple Cider Vinegar	tbsp
Fresh Parsley	g
Parmesan Cheese	g
Panko Bread Crumbs	g

1. Cook the lentils according to the package instructions. Peel the garlic and onion. In a food processor, add the garlic, onion, tomato paste, chopped tomatoes, maple syrup, sea salt, paprika, cumin, coriander, ginger, turmeric, cayenne pepper, and apple cider vinegar. Pulse to combine.
2. Wash the parsley, shake dry and roughly chop the leaves. Once the lentils are tender, drain off any excess liquid and add the spice mixture and the parsley. Mix well to combine.
3. Preheat oven to 190 ºC and prepare a medium sized oven-proof casserole pan. Wash the eggplants and pat dry. Cut out a wedge in the middle of the length and press the edges apart with your fingers.
4. Heat a large skillet over medium heat. Once hot, add the olive oil and place the eggplants cut side down and cover. Cook on one side for 4-5 minutes, until slightly charred. Flip the eggplants over on the other side, cover, and cook for 4-5 minutes as well.
5. Once the eggplants are slightly softened and browned, place them cut side up in the baking casserole and stuff with lentils.
6. In a small bowl, mix the parmesan cheese with the breadcrumbs. Top the eggplants with the parmesan breadcrumbs mixture.
7. Bake uncovered for 30-35 minutes, until the eggplants are soft and browned, and the lentils are bubbling. The breadcrumbs should be browned.
8. Garnish with parsley and serve.

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