Lemon-Sumac Stuffed Eggplant

Yield: 4 servings

Recipe by Hannah Kaminsky

Roasted until tender and buttery on the inside, slender Chinese eggplants are the perfect edible vessels for an aromatic, tangy, and savory lentil stuffing. Sumac has a flavor reminiscent of the tart, bright tang of freshly squeezed lemon juice, while adding a greater depth of floral sweetness to the mix. A generous drizzle of Hodo Zesty Lemon dip seals the deal, along with the crunch of toasted pistachios and herbaceous cilantro.

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Ingredients

Stuffed Eggplant:

• 4 Chinese eggplants

• 3 tablespoons olive oil, divided

• ½ large red onion, finely diced

• ½ cup oil-packed sundried tomatoes, chopped

• 1 teaspoon Nandini Coriander

• 1 teaspoon Wild Heimang Sumac

• 1 teaspoon Pahadi Pink Garlic

• ½ teaspoon Aranya Black Pepper

• ½ teaspoon salt

• 1 ½ cups cooked black, brown, or green lentils

• 2 tablespoons lemon Juice

• ½ cup fresh cilantro, minced

Topping:

• 4 ounces (1/2 package) Hodo Zesty Lemon Dip  Locate Product

• 2 tablespoons lemon juice

• ¼ cup toasted pistachios, roughly chopped

• ¼ cup fresh cilantro

• 1 teaspoon lemon zest

• ½ teaspoon Wild Heimang Sumac

Instructions

1. Preheat your oven to 400 degrees.

2. Leaving the calyxes (caps and stems) intact, cut a slit down the center of each eggplant, without slicing all the way through. Place them on a baking sheet lined with parchment paper or foil, brush with 1 tablespoon of oil, and bake for 20 minutes. They should be fork-tender but still slightly firm. Let stand until cool enough to handle.

3. Meanwhile, prepare the filling by placing a medium saucepan over medium heat. Add the remaining 2 tablespoons of oil and red onion. Sauté for 4 - 6 minutes, until translucent. Add the sundried tomato, coriander, sumac, garlic, black pepper, and salt, cooking for another 4 minutes, until aromatic.

4. Stir in the lentils and lemon juice, making sure the mixture is well-combined, and cook for 4 minutes longer. Turn off the heat and fold in the cilantro.

5. To assemble, gently pull apart the sides of the eggplants to reveal the interior, creating an open hollow to fill. Pack as much filling into each eggplant as possible, piling it slightly over the top.

6. Bake for 20 - 25 minutes, until hot and lightly browned. Let cool for at least 10 minutes before plating.

7. For the topping, mix the Zesty Lemon dip and lemon juice in a small dish. Drizzle generously over each eggplant and serve extra on the side. Sprinkle each eggplant with pistachios, lemon zest, and sumac. Enjoy hot or at room temperature.