Is your idea of cooking for yourself warming up last night’s take-out in the microwave and standing over the sink to eat it? Cooking for one doesn’t have to be dull, unhealthy and boarding on self-punishment. This stuffed eggplant has plenty of protein and is loaded with flavor (thanks to the harissa, which needs to become a staple in your pantry). Eat this with a chunk of rustic bread and a side salad. Then pat yourself on the back for a job well done.
Ingredients
1 medium eggplant
1 cup diced sweet onion (about ½ medium-size onion)
1 14-ounce can tomato puree – unsalted
1 14-ounce can lentils – rinsed and drained
1 large garlic clove – chopped
2 tablespoons traditional harissa paste
1 ½ tablespoons extra virgin olive oil
½ teaspoon salt
chopped parsley for garnish
Directions
- Preheat the oven to 475 degrees.
- Cut the eggplant lengthwise. Using a small paring knife, carve out the flesh in the center of the eggplant halves to make boats. (Reserve the eggplant flesh.) Keep the knife about ½ inch from the edge of the outer skin to make sure it isn’t pierced. Lightly brush the eggplant halves, inside and out, with about ¼ tablespoon of olive oil (or dust with cooking spray).
- Place about ½ cup of tomato puree on the bottom of a small, covered baking dish – just enough to cover the bottom. Place the eggplant halves in the dish – flesh side up – then cover and bake for 15 minutes.
- Over medium heat, sauté the onion and garlic in 1 tablespoon olive oil for about 3 – 5 minutes.
- While the onion is sautéing, cut the reserved eggplant flesh into a small dice (so it cooks quickly). Then add it, along with the remaining tomato puree, lentil, and harissa paste to the onions. Cook for 5 minutes, stirring constantly, over medium-low heat. Add salt to taste (no more than ½ teaspoon).
- Remove the baking dish from the oven and brush the eggplant flesh with another light layer of olive oil (about ¼ tablespoon). Fill the eggplant boats with as much lentil filling as possible. It should be mounded but not too overstuffed. Reserve the remaining filling for serving.
- Bake for 20 – 25 minutes until eggplant flesh is fully cooked (poking the flesh with a fork should meet no resistance).
- Divide left over stuffing and tomato puree from bottom of baking dish between the eggplant halves, garnish with parsley and serve hot immediately.
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