A recipe from the Anamaya Resort & Retreat Centre in Costa Rica, with modifications from our Kitchen.
Prep 20 min
Total 55 min
3 Italian eggplants, halved lengthwise
2 tbsp olive oil, divided
2 tsp paprika, divided
1 onion, diced
2 long red chili peppers, deseeded and sliced
796-mL can diced tomatoes
1 tsp cumin
1/2 tsp salt
540-mL can lentils, drained and rinsed, about 2 cups
1 cup chopped toasted cashews
3 cups baby spinach, packed
1 cup grated mozzarella
2 tbsp finely chopped parsley
PREHEAT oven to 400F. Line a baking sheet with parchment.
HOLLOW out eggplant halves with a spoon, leaving a 1/2-in. border around edges and bottom (it will resemble a boat.) Dice flesh and set aside. Brush insides of eggplant boats with 1 tbsp oil. Sprinkle with 1 tsp paprika. Season with fresh pepper. Arrange cut-side down on prepared sheet. Bake in centre of oven until eggplant is soft, about 25 min. Remove from oven. Preheat broiler.
HEAT a large frying pan over medium. Add remaining 1 tbsp oil, then onion and peppers. Cook until onion is soft, about 2 min. Add reserved eggplant flesh, tomatoes, cumin, remaining 1 tsp paprika and salt. Simmer, stirring often, until most of liquid is absorbed, about 20 min. Stir in lentils and cashews during the last 2 min of cooking. Remove from heat.
LINE the inside of eggplant boats with spinach. Fill boats with lentil mixture over spinach. Sprinkle with mozzarella.
BROIL in centre of oven until cheese melts, 1 to 2 min. Sprinkle with parsley.