• Lentils are rich in iron; dark lentils like black beluga are also high in antioxidants.
• Eggplant is also rich in antioxidants including chlorogenic acid, which lowers LDL cholesterol.

Ingredients:

2 eggplants, trimmed and cut in half lengthwise

2 cloves garlic, minced

1 medium onion, diced

1/2 cup lentils, uncooked (I used black beluga lentils, which hold their

shape when cooked)

1 cup water

1 can diced tomatoes

1/2 tsp dried basil

1/2 tsp dried oregano

2 tsp sweet paprika

Freshly ground black pepper, to taste

3 tablespoons nutritional yeast/savoury yeast flakes, + extra for garnish

Method:

Place the eggplant halves, cut side down, on a baking sheet lined with baking paper, and bake at 200°C for 45 minutes or until flesh is soft. Scoop flesh out with a spoon, leaving 1/2 cm of flesh lining the eggplant skins.

Meanwhile, place the garlic, onion, lentils and water in a saucepan. Bring to the boil, then turn heat down and simmer, covered, for 35 minutes or until lentils are soft. Add the baked eggplant flesh, tomatoes and seasonings, and stir well. Spoon mixture back into eggplant skin and bake for another 10 minutes.

Garnish with extra nutritional yeast/savoury yeast flakes to serve.