60g of lentils
2 eggplants olive oil
1 onion
2 cloves garlic
1 red pepper
40g toasted pine nuts
440g of peeled tomatoes Luisa
140g rice, boiled
2 tablespoons cilantro
1 tablespoon parsley
2 tablespoons parmesan cheese

Preparation 20 minutes | Cooking 1 hour | for 4 people


1) Boil the lentils in a pot with water for 25 minutes then scolatele.Tagliate eggplants in half and remove ilcontenuto,
leaving the peel of 1 cm spessore.Tritate parsley.
2) Grease a large non-stick frying pan, add a tablespoon of water, the onion and the garlic, stir until they are tender.
Add lentils, pepper, pine nuts, tomatoes, rice and pulp of melanzane.Cuocete over medium heat for 10 minutes.
Add the coriander and prezzemolo.Regolate of salt and pepper, then mix well.
3) Cook the eggplant shells in boiling water for 4-5 minutes or microwave on full power for 8 minuti.Riempite the shells
with the filling, then sprinkle with parmigiano.Mettete sitti uk grukk right for 5-10 minutes.
Serve immediately.