İMAM BAYILDI (ROASTED STUFFED EGGPLANT) | 31 Recipes for Veganuary

İMAM BAYILDI (ROASTED STUFFED EGGPLANT) 1/2 cup green French lentils 1/2 cup red quinoa 2 cups water 1 tsp oil 1/4 onion, chopped 2-3 cloves garlic, minced 1/2 tsp pepper 1 tbsp za'atar 1 tsp rosemary 1 rib celery, chopped 1 mini bell pepper, chopped 1 cup cabbage, chopped 1 tomato, diced 3 leaves kale, chopped 1 handful parsley, chopped juice from 1/2 lemon 2 eggplants, cut in half lengthwise In a pot, add lentils and quinoa to water and simmer over low heat for 30 minutes until water is absorbed. In a seperate pot, saute onion, garlic, and spices in oil for 1-2 minutes. Add celery and bell pepper and saute 1-2 minutes more. Add in cabbage and saute for 5 minutes. Add in tomato and kale, simmering for 10-15 minutes over low heat. Stir lentil-quinoa mixture, parsley and lemon juice, and remove from heat; set aside. With a spoon, scoop out and discard centres of eggplants. Coat inside and outside of eggplants with oil and fill with lentil-quinoa-vegetable mixture. Bake at 375F for 45 minutes. Optional: Pan-fry eggplants for 5-10 minutes to further crispen the skin. * * * Song: A Himitsu - Adventures A Himitsu - Adventures: youtu.be/8BXNwnxaVQE Release: Argofox – A-himitsu-adventures License: bit.ly/CCAttribution