3 eggplants, halved
2 tablespoons olive oil
1 clove garlic
1 cup of lentils
1L quality stock (we’ve been using a vegan chicken style stock with great results.
1 tin of crushed tomatoes
Salt and pepper
Preheat oven to 180 degrees celsius.
Cut eggplants in half, drizzle with olive oil, a sprinkle of salt and pop in the oven to bake for 45mins until the eggplant softens and is well cooked.
While the eggplant is baking, In a large saucepan (a wok works well) crush the garlic, add a splash of oil and gently heat. Add the lentils and stock. Cook lentils at low boil in stock per packet instructions until just cooked - ideally you want them to still have a bit of firmness (about 20 minutes). Add the crushed tomatoes and gently simmer down. Once ready set aside to cool until your eggplants are ready.
When your eggplants have softened remove from the oven. Plate face down and push the middle down to make a slight indentation. Spoon over the lentils (I would be quite heavy handed here - In my opinion you want an even ratio of lentils to eggplant).
Grate over fresh pecorino (optional) and serve. Bon Appetit!