Turkish Lentil & Walnut Stuffed Eggplant with Pomegranate Glaze

Ingredients

• 1 medium eggplant, halved lengthwise
• 0.5 cup red lentils, dried
• 0.25 cup walnuts, chopped and toasted
• 0.25 medium onion, finely diced
• 2 cloves garlic, minced
• 1 cup vegetable broth, low-sodium
• 2 tbsp pomegranate molasses
• 3 tbsp olive oil, divided
• 0.5 tsp cumin, ground
• 0.25 tsp cinnamon, ground
• 0.5 tsp dried mint
• 0.5 cup bulgur wheat
• 2 tbsp fresh parsley, chopped
• 1.5 cups fresh arugula
• 1 tbsp lemon juice, fresh
• to taste salt and black pepper

Instructions

1. 1

   Preheat oven to 400°F. Place bulgur in a bowl and pour 1 cup boiling water over it. Cover tightly with foil and set aside.

2. 2

   Brush eggplant halves with 1.5 tbsp olive oil, season with salt and pepper. Place cut-side down on baking sheet and roast for 18 minutes.