Lentil Stuffed Eggplant with Olives + Tomatoes - Ends + Stems with Chef Alison

Name: Lentil Stuffed Eggplant with Olives + Tomatoes - Ends + Stems with Chef Alison
Ingredients: 2 Eggplants; 2 1 ⁄ 2 Tablespoons Extra Virgin Olive Oil (divided); 2 teaspoons Kosher Salt (divided); 1 1 ⁄ 2 cups Green Lentils; 3 cups Water; 1 ⁄ 2 Onion; 3 cloves Garlic; 1 Tablespoon Paprika; 1 ⁄ 2 teaspoon Black Pepper; 1 Lemon (zested and juiced); 1 pint Cherry Tomatoes; 1 cup Kalamata Olives (pitted); 3 ounces Blue Cheese (if you used something else for the cobb this week, use it here too); 1 head Romaine Lettuce (or arugula)

endsandstems.com

Ends+Stems Meal Plans to Reduce Food Waste - Try 2 weeks for free! Save time, money and the planet! Recipe: Lentil Stuffed Eggplant with Olives + Tomatoes

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Ingredients

2 Eggplants
2 1 ⁄ 2 Tablespoons Extra Virgin Olive Oil (divided)
2 teaspoons Kosher Salt (divided)
1 1 ⁄ 2 cups Green Lentils
3 cups Water
1 ⁄ 2 Onion
3 cloves Garlic
1 Tablespoon Paprika
1 ⁄ 2 teaspoon Black Pepper
1 Lemon (zested and juiced)
1 pint Cherry Tomatoes
1 cup Kalamata Olives (pitted)
3 ounces Blue Cheese (if you used something else for the cobb this week, use it here too)
1 head Romaine Lettuce (or arugula)