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Baked eggplant with lentils, tomatoes and a herby topping - Quite Good Food
Ingredients
- 2 large eggplant aubergine
- 2 tablespoon olive oil
- 2 tablespoon olive oil
- 1 red onion spanish onion finely chopped
- 4 cloves garlic finely sliced
- 2 cans chopped tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon brown sugar or sweetener of your choice
- Pinch cayenne pepper
- 1 cup cooked green lentils approx. cup dry lentils, if cooking from scratch
- cup fresh oregano finely chopped about half a cup of loose leaves or substitute parsley
- Zest of one lemon
- 10 green olives pitted, finely chopped
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