Stuffed Eggplant with Lentils and Millet

• 2 medium eggplants, halved lengthwise
• 2 Tbs. plus 1 tsp. olive oil, divided, plus more to coat pan
• 1 small onion, chopped (1 cup)
• 1 1/2 cups chopped button mushrooms
• 1/2 cup millet
• 13 cup green lentils, rinsed and drained
• 3 Tbs. toasted pine nuts
• 1/2 tsp. ground allspice
• 1/2 tsp. Aleppo pepper or pinch of cayenne pepper
• 2 1/2 Tbs. chopped fresh mint, for garnish
• 1 Tbs. olive oil
• 2 cloves garlic, minced (2 tsp.)
• 2 tsp. tomato paste
• 3 medium tomatoes, peeled, seeded, and chopped (1 1/2 cups)

1. To make Eggplant: Preheat oven to 450F.
2. Lightly score cut sides of each eggplant half all around to within 1/4 inch of edges.
3. Sprinkle with salt, if desired.
4. Lightly oil roasting pan, and heat in oven 2 minutes.
5. Place eggplants cut side down in hot roasting pan, and bake 10 minutes.
6. Flip.
7. Spread 1 tsp.
8. oil on each eggplant half.
9. Bake 15 minutes, or until flesh is just tender.
10. Cool 10 minutes.
11. Heat remaining 1 Tbs.
12. oil in saucepan over medium heat.
13. Add onion, and saute 7 minutes, or until beginning to brown.
14. Remove 1/4 cup onion, and set aside.
15. Add mushrooms to pan, increase heat to medium-high, and saute 3 minutes, or until tender.
16. Transfer mushrooms to bowl.
17. Reduce heat to medium, return 1/4 cup onion to pan; add millet, and saute 2 minutes.
18. Add lentils and 2 cups water, cover, and bring to a boil.
19. Reduce heat to medium-low, and simmer, covered, 20 minutes, or until lentils are tender.
20. Remove from heat; let stand, covered, 10 minutes.
21. Transfer to bowl with mushroom mixture.
22. To make Tomato Sauce: Heat oil in saucepan over medium-low heat.
23. Add garlic, and cook 30 seconds.
24. Stir in tomato paste.
25. Add tomatoes, increase heat to medium-high, and cook 2 minutes.
26. Add 1/2 cup water, and bring to a boil.
27. Reduce heat to medium, and simmer, partially covered, 10 minutes, or until sauce is slightly thickened.
28. Reduce oven temperature to 400F.
29. Scoop out eggplant flesh, leaving 1/4-inch-thick edges for shells.
30. Chop eggplant flesh, and add to mushroom-millet mixture.
31. Add pine nuts, and stir in allspice and Aleppo pepper.
32. Spoon 1 cup filling into each eggplant shell, top each with 2 Tbs.
33. Tomato Sauce, and bake 15 minutes.
34. Serve with remaining Tomato Sauce, and garnish with mint.

eggplants, olive oil, onion, button mushrooms, millet, green lentils, nuts, ground allspice, pepper, fresh mint, olive oil, garlic, tomato paste, tomatoes

Taken from www.vegetariantimes.com/recipe/stuffed-eggplant-with-lentils-and-millet/ (may not work)