Lentil stuffed aubergine halves baked until tender and filled with lentils, topped with yogurt and herbs. A healthy and versatile dish that can be served with various sides or enjoyed alone.
1: Preheat oven to 200°C.
2: Cut aubergine in half lengthwise. Drizzle with olive oil, and sprinkle evenly with spices and a pinch of salt.
3: Place aubergine halves, face down, on a parchment paper-lined baking sheet.
4: Bake for about 30 minutes.
5: Scoop bottom part of aubergine out and fill with cooked lentils.
6: Top with yogurt, mint, coriander, or any preferred toppings.
