Rice And Lentil-Stuffed Baby Eggplants

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Pamela Salzman
Nutrition per serving    (USDA % daily values)
CAL
308
FAT
44%
CHOL
1%
SOD
15%
Uploaded by: Pamela Salzman

Comments

I am planning to make this dish today and was wondering if it could be baked in the oven?
1e2133943980   •  11 Oct   •  Report
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Ingredients for 6 servings

½ cup uncooked black or French lentils (or 1 ½ cups COOKED)

6 (6- to 7-inch long) small Italian eggplants (about 7-8 ounces each)

¼ cup unrefined cold pressed extra-virgin olive oil

3 Tablespoons pine nuts

1 large onion, finely chopped

3 garlic cloves, finely chopped

1 pound fresh tomatoes, peeled, seeded and diced or boxed/canned with juice

2 cups chicken stock or vegetable stock

2 ¼ teaspoons sea salt, divided

freshly ground black pepper to taste

½ cup uncooked long-grain white rice (I like basmati)

3 Tablespoons golden raisins

1 teaspoon ground cumin

¾ teaspoon ground allspice

a few tablespoons chopped flat-leaf parsley for garnish (optional, but pretty)

½ lemon

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