Baked Eggplants with Lentils and Feta | IGA Recipes

Ingredients

• 2 large eggplants
• 2 tbsp extra virgin olive oil
• 1 small brown onion, chopped
• 2 tsp minced garlic
• 1 cup green lentils
• 2 cups vegetable stock
• 1/2 tsp salt
• 250 g cherry tomato
• 1 cup baby rocket
• 1 baby fennel, shaved
• 1/2 cup parsley
• 200 g crumbled feta
• Juice of half a lemon
• 1/2 juice of lemon (for the dressing)
• 30 g tahini (for the dressing)
• 2 garlic cloves, minced (for the dressing)
• 1 cup yogurt (for the dressing)
• 1/2 cup mint and dill leaves, chopped (for the dressing)