Roasted Eggplant Stuffed with Tomato-y Lentils and Tahini Sauce

Ingredients: Eggplants, 2 small Puy or French lentils, 1.5 cups dried Salt, ½ tsp (for lentils) + ¼ tsp (for the eggplant) + ¼ tsp (for sautéing onion/garlic) Olive oil, 4 tbsp (for cooking the eggplant) + 1 tbsp (for sautéing the onion/garlic) Fresh Italian / flat-leaf parsley, 1 cup finely chopped Passata (strained tomato […]

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