Moroccan Stuffed Roasted Eggplant

Name: Moroccan Stuffed Roasted Eggplant
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 tablespoons Extra Virgin Olive Oil; 2 Brinjal (Baingan / Eggplant); 1/2 cup Masoor Dal (Whole); 4 cloves Garlic finely chopped; 1 Onion finely chopped; 1/2 cup Red Yellow and Green Bell Peppers (Capsicum) finely chopped; 1/2 cup Homemade tomato puree; 2 tablespoons Sultana Raisins; 1/2 teaspoon Sea salt; 1 1/2 teaspoon Paprika powder or red chilli powder; 1 teaspoon Cumin powder (Jeera); 1/2 teaspoon Coriander (Dhania) Powder; 1 tablespoon Apple cider vinegar or lemon juice; 1/4 cup Feta Cheese crumbled; 1/2 teaspoon Turmeric powder (Haldi); 1/4 cup Parsley leaves finely chopped; 1/4 cup Slivered Almonds (Badam)

open_in_newFrom another website: Archanas Kitchen

Roasted eggplant filled with lentils and bell peppers, then topped with feta cheese and crunchy almonds. Serve it as an appetiser or alongside a main meal.

schedulePrep

10 min

local_fire_departmentCook

20 min

groupServes

Ingredients

As listed on Archanas Kitchen

2 tablespoons Extra Virgin Olive Oil
2 Brinjal (Baingan / Eggplant)
1/2 cup Masoor Dal (Whole)
4 cloves Garlic finely chopped
1 Onion finely chopped
1/2 cup Red Yellow and Green Bell Peppers (Capsicum) finely chopped
1/2 cup Homemade tomato puree
2 tablespoons Sultana Raisins
1/2 teaspoon Sea salt
1 1/2 teaspoon Paprika powder or red chilli powder
1 teaspoon Cumin powder (Jeera)
1/2 teaspoon Coriander (Dhania) Powder
1 tablespoon Apple cider vinegar or lemon juice
1/4 cup Feta Cheese crumbled
1/2 teaspoon Turmeric powder (Haldi)
1/4 cup Parsley leaves finely chopped
1/4 cup Slivered Almonds (Badam)

Source

Recipe by Archana's Kitchen on Archanas Kitchen. The full method is on the original page.

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