Moroccan Stuffed Eggplant

• large eggplant↗1
• red onion, finely chopped↗1
• garlic cloves, minced↗3
• teaspoon tandoori masala↗1
• teaspoon paprika↗1
• teaspoon cumin seed↗1
• teaspoon ground cloves↗1⁄4
• tablespoons olive oil↗3
• cup tomatoes, chopped↗1⁄2
• tablespoons olive oil↗2
• cup jasmine rice↗1⁄2
• cups water, separated↗2 1⁄2
• baby portabella mushrooms, chopped↗7
• cup lentils↗1⁄3
• cup raisins↗1⁄2
• tablespoons lemon juice↗3
• tablespoon parsley↗1
• tablespoon garam masala↗1⁄2
• teaspoon hot sauce↗1⁄2
• salt & freshly ground black pepper, to taste
• cup feta cheese↗1⁄2

Step-by-step instructions

1. 1

   Leaving the stem on, slice the eggplant in half lengthwise and place it, cut side down, on an oiled baking sheet. Cover it with aluminum foil and bake at 375 degrees for about 50 minutes, or until tender.

2. 2

   Saute the onion, garlic and spices in 3 T olive oil until the onion is translucent. Stir often to prevent burning.

3. 3

   Add the chopped tomatoes and simmer, covered, for 3 to 4 minutes.

4. 4

   Meanwhile, in a separate pot, heat the 2 T of olive oil. Toss the rice and lentils in the hot oil for a couple of minutes until the color of the rice changes to golden-brown. Immediately add 2 cups of water (stand back! It will splatter), bring it to a boil and simmer, covered, for about 10 minutes until the water is absorbed. Remove from heat.

5. 5

   Add the rice, chickpeas and raisins.

6. 6

   Stir in the sauteed onion-tomato mixture, the lemon juice and the parsley. Add garam masala, hot sauce and salt and pepper to taste.

7. 7

   Turn the baked eggplant halves over in the baking pan. With a fork or spoon, mash the pulp a little, taking care not to break the skin. Push aside some of the pulp to make a hollow in the middle if desired. Mound half of the filling on each half.

8. 8

   Bake, covered, at 375 degrees for 20 minutes.

9. 9

   Sprinkle with feta cheese and serve.