Ingredients:
Eggplant-
2 medium eggplants, halved lengthwise
2 cloves garlic, minced
1 small onion chopped (1 cup)
1 1/2 cup chopped button mushrooms
1 tbs dry Italian seasoning
1/2 cup millet
2 cups vegetable broth
1/3 cup green lentils, rinsed and drained
3 tbs roasted pine nuts
1/2 tbs chopped basil, for garnish
Tomato Sauce-
1/2 onion, diced
1 cup vegetable broth
2 cloves garlic, minced (2 tsp)
2 tsp tomato paste
pinch of cayenne
3 medium tomatoes, peeled, seeded, and diced (1 1/2 cups)
1 tbs Italian seasonings
Instructions:
1. To make the eggplant: Preheat oven to 450. Cut each eggplant in half. Lightly score cut sides of each eggplant half all around to within 1/4 inch of edge. Sprinkle with sea salt, if desired.
2. Place eggplant cut side down over Silpat, and bake 10 minutes. Flip and bake another 15 minutes, or until flesh is just tender. Cool for 10 minutes.
3. Add onion to a skillet over medium heat, and saute’ 5 minutes, or until beginning to brown. add in mushrooms and millet and saute for 2 minutes. Next add lentils and 2 cups of vegetable broth. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 20 minutes, or until lentils are tender.
4. To make tomato sauce: Heat vegetable broth over medium-low heat. Add garlic, and cook 30 seconds. Stir in tomato paste. Add tomatoes, increase heat to medium-high, and cook 2 minutes. Add 1/2 cup water, and bring to a boil. Reduce heat to medium, and simmer, partially covered, 10 minutes, or until sauce is slightly thickened.
5. Reduce oven temperature to 400. Scoop out eggplant flesh, leaving 1/4-inch-thick edge for shells. Chop eggplant flesh, and add to mushroom-millet mixture. Add pine nuts, and stir in Italian seasoning. Spoon 1 cup filling into each eggplant shell, top each with 2 tbs tomato sauce, and bake 15 minutes. Serve with remaining tomato sauce, and garnish with basil.
