Lentil and Quinoa Stuffed Eggplant Boats

Ingredients

• 2 medium eggplant, halved lengthwise
• 1 cup lentils, cooked
• 1/2 cup quinoa, cooked
• 1 can diced tomatoes, 14.5 oz, no-salt-added
• 2 cups spinach, chopped
• 2 cloves garlic, minced
• 1 teaspoon oregano, dried
• 1/4 cup basil, chopped fresh
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch thick shell. Chop the scooped-out eggplant flesh.