Mediterranean Lentil and Feta Stuffed Eggplant

Ingredients

• 2 large eggplant
• 1 cup lentils, cooked
• 1 can diced tomatoes
• 1/2 cup kalamata olives, pitted and chopped
• 1/2 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon oregano, dried
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Cut the eggplants in half lengthwise and scoop out the flesh, leaving a thin layer attached to the skin. Chop the scooped-out flesh into small pieces.