A delightful dish of roasted eggplants stuffed with a spiced lentil mixture, served with a refreshing herbed yogurt sauce.
Preheat your oven to 200°C (400°F).
Preheating ensures even cooking and saves time later.
Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1 cm thick shell. Reserve the scooped flesh.
Use a spoon to carefully scoop out the flesh without tearing the shell.
Brush the eggplant shells with olive oil and place them on a baking dish. Roast in the oven for 20 minutes.
Roasting enhances the flavor and softens the eggplants for stuffing.
Dice the reserved eggplant flesh. In a frying pan, sauté the diced eggplant, onion, and tomato until softened.
Cook over medium heat to prevent burning and ensure even cooking.
Add the lentils, tomato paste, cumin, cinnamon, cayenne pepper, salt, and black pepper to the pan. Stir well and cook for 5 minutes.
Adjust the seasoning to taste for a balanced flavor.
Fill the roasted eggplant shells with the lentil mixture and bake for another 15 minutes.
Pack the filling tightly for a hearty presentation.
In a mixing bowl, combine yogurt, mint, and cumin. Mix well.
Chill the sauce for a refreshing contrast to the warm eggplants.
Serve the stuffed eggplants hot, drizzled with the yogurt sauce.
Garnish with extra mint leaves for a fresh touch.
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