Lentil Stuffed Eggplant - Fundies

Ingredients

• 4 tbsp extra-virgin olive oil, divided
• 1 small fennel bulb, finely chopped
• 1 cup finely chopped yellow onion
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp Harissa
• 1 tsp dried oregano
• 1/2 tsp ground coriander
• 1/2 cup dry green lentils
• 2 cups vegetable broth
• 3/4 tsp kosher salt, divided
• 4 small globe eggplants, halved
• 3 tbsp chopped fresh parsley
• 2 x 400 gram tinned tomatoes
• 2 tsp fresh lemon juice
• 3/4 grated cheese (mozzarella, cheddar, Gruyère)
• 2 tbsp tahini, well-stirred
• 1 tbsp fresh lemon juice
• 1 garlic clove, grated