Turkish Lentil & Walnut Stuffed Eggplant with Pomegranate-Walnut Sauce

Ingredients

• 1 medium eggplant, halved lengthwise
• 1/2 cup red lentils, dry
• 1/4 cup walnuts, chopped, divided
• 2 tbsp pomegranate molasses, or pomegranate juice reduced with 1 tsp balsamic vinegar
• 1 cup vegetable broth, unsalted
• 1/4 medium onion, finely diced
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/2 tsp dried oregano
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• 3 tbsp olive oil, divided
• 1 tsp sea salt, divided
• 1/4 tsp black pepper
• 1 small whole wheat flatbread, store-bought or homemade
• 1 tbsp chickpea flour
• 1/2 tbsp sesame seeds

Instructions

1. 1

   Preheat oven to 425°F. Score eggplant flesh in crosshatch pattern, brush with 1 tbsp olive oil, season with half the salt and pepper, and place cut-side down on a baking sheet. Roast for 20-25 minutes until very tender.

2. 2

   While eggplant roasts, heat 1 tbsp olive oil in a small skillet over medium heat. Sauté diced onion for 3-4 minutes until softened, then add garlic and cook 1 minute until fragrant.