Turkish Lentil & Walnut Stuffed Eggplant with Pomegranate-Walnut Sauce

Ingredients

• 1 medium eggplant, halved lengthwise
• 0.5 cup red lentils, dry
• 0.25 cup walnuts, chopped, divided
• 2 tbsp pomegranate molasses, or pomegranate juice reduced with 1 tsp balsamic vinegar
• 1 cup vegetable broth, unsalted
• 0.25 medium onion, finely diced
• 2 cloves garlic, minced
• 0.5 tsp ground cumin
• 0.25 tsp ground cinnamon
• 0.5 tsp dried oregano
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh parsley, chopped
• 3 tbsp olive oil, divided
• 1 tsp sea salt