- 3 eggplants, halved lenthwise
- 3 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1/ 2 teaspoon salt
- 1/ 4 teaspoon black pepper
- 3/ 4 teaspoon smoked paprika
- 1/ 2 teaspoon ground cumin
- 1/ 2 teaspoon ground coriander
- 1/ 2 teaspoon ground cinnamon
- 1 cup cooked black beans
- 1 cup cooked lentils
- 1 cup cooked brown rice
- 2 tablespoons tomato paste
- 1 cup greek yogurt
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped mint
- pomegranate arils, as needed
Preheat oven to 400°F. Cut each eggplant in half lengthwise. Drizzle eggplant flesh evenly with 2 tablespoons olive oil, and sprinkle evenly with some salt to taste. Place eggplant halves, face down, on a parchment paper-lined baking sheet. Bake for about 30 minutes, or until tender.
Remove roasted eggplants from the oven, and set aside to cool for 10 minutes. Scoop out eggplant flesh, leaving a bit of flesh in the bottom and sides, and set aside in a bowl.
Heat remaining tablespoon oil in a large skillet over medium-high. Add onion to skillet, and cook until tender, 4 to 5 minutes. Add garlic, paprika, cumin, coriander, salt, pepper and cinnamon to onion, and cook, stirring constantly, until fragrant. Remove from heat and add to the bowl with the eggplant flesh along with the cooked rice, beans, lentils and tomato paste. Stir just until combined.
Divide mixture evenly among roasted eggplant skins, and return to prepared baking sheet. Bake at 400°F for an additional 15 to 20 minutes. Remove from oven and set aside.
Stir together yogurt, lemon juice, and a pinch of salt in a small bowl. Spoon on top of the warm stuffed eggplants, top with pomegranate and fresh mint. Enjoy!