Mediterranean Lentil and Quinoa Stuffed Eggplant

Ingredients

• 5 medium eggplant, halved lengthwise
• 3 tablespoons olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 cup lentils, cooked
• 1 cup quinoa, cooked
• 1 can diced tomatoes, (14 1/2 oz)
• 1 teaspoon oregano, dried
• 2 tablespoons basil, chopped fresh
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup feta cheese, crumbled

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Slice the eggplants in half lengthwise and place them cut-side up on a baking sheet. Brush the tops with 2 tablespoons of olive oil and season with salt and pepper. Roast for 25-30 minutes, until tender.