Baked Eggplant Stuffed with Red Lentil Hummus Recipe

Step 1: To begin making the Baked Eggplant with Red Lentil Hummus Recipe, the first step is to make the red lentil hummus filling

Step 2: Ensure the masoor dal is soaked for at least couple of hours

Step 3: This helps in faster cooking of the red lentil

Step 4: Pressure cook the soaked masoor dal with 1 cup of water and pressure cook for at least 5 to 6 whistles

Step 5: Once done, allow the pressure to release naturally

Step 6: Once the pressure releases, drain out any excess water and keep aside

Step 7: We can use this water to adjust the consistency of the red lentil hummus later

Step 8: Cut eggplant lengthwise in half

Step 9: Scoop out centres flesh of the eggplant, leaving 1/4-inch-thick pulp around the shell

Step 10: Sprinkle salt and pepper on the eggplant shell and keep it aside in a colander

Step 11: This will moisten the eggplant and make it sweat a little before it goes into the oven

Step 12: Let the eggplant rest for about 10 minutes

Step 13: Chop the eggplant pulp that we removed and keep aside

Step 14: We will be adding this to the Lentil Hummus mixture

Step 15: Pre heat the oven to 180 degree Celsius for 10 minutes and keep it ready

Step 16: Heat oil in a pan over medium heat; add the carrots, sprinkle a little salt

Step 17: You can sprinkle with some salt and roast the carrots to fasten the cooking process

Step 18: Keep aside and allow it to cool

Step 19: In the same pan; heat a little more oil

Step 20: Add the chopped eggplant pulp, sprinkle salt and roast the eggplant in the pan until soft

Step 21: Cover the pan to fasten the cooking process of the eggplant

Step 22: Once done, turn off the heat and allow it to cool

Step 23: Once done, add the cooked masoor dal, roasted carrots, roasted eggplant, cumin seeds, lemon juice, garlic and salt into a mixer and blend to a coarse mixture

Step 24: This is now the red lentil hummus

Step 25: Stir in a tablespoon of olive oil into the red lentil hummus

Step 26: Give it a taste and adjust the salt and seasonings according to taste

Step 27: Now the final step is to bake the eggplant

Step 28: Cut strips of a foil large enough to hold one eggplant half

Step 29: We will be using the foil to wrap the eggplant

Step 30: Place the eggplant halves on centre of each of the foils and fill it with the red lentil hummus

Step 31: Loosely wrap the eggplant with the foil ensuring it is not tight, and there is enough circulation to steam cook the eggplant

Step 32: Grill the Stuffed Eggplant for about 20 minutes until the eggplant shells are soft

Step 33: Once done, you can open the foil and optionally sprinkle parmesan cheese and bake it open until the cheese melts just a bit

Step 34: Once done, remove from the oven and place the baked eggplants on a serving platter

Step 35: While the eggplant is baking in the oven, we can make the crumble and the garlic yogurt

Step 36: To make the CrumbleMake a coarse powder of the walnuts and the almonds and keep aside

Step 37: Heat a skillet, add a tablespoon of butter, add in chopped garlic and saute till they soften

Step 38: Add in chopped onions, saute well till the onions have caramelised and changed colour to dark brown

Step 39: Add in ground nuts and keep toasting the nuts for few minutes

Step 40: Add in red chilli flakes, oregano, and paprika powder sugar and salt to taste

Step 41: Give it a mix and set aside in a bowl

Step 42: To Make the Garlic Greek yogurtIn a bowl, add in greek yogurt, chopped garlic, drizzle lemon juice and whisk well till it combines

Step 43: Refrigerate the Greek Yogurt until you are ready to serve

Step 44: Spoon the garlic yogurt over the baked eggplant and sprinkle the spicy toasted crumble and garnish with fresh mint leaves on top and serve hot or cold

Step 45: Serve the Baked Eggplant with Red Lentil Hummus Recipe along with Couscous Raw Mango Salad Recipe and Cantaloupe (Melon) Juice Recipe as an appetizer for parties