Stuffed tomato with lentils and eggplant

Finely chop the garlic and shallot, sauté nicely in the oil for about 10 minutes.

Slice the eggplant into thin slices, then into strips, and then into small cubes, add and sauté briefly, add all the spices and harissa and set aside.

Cut the tops off 4 tomatoes, set aside, take a teaspoon and hollow out the tomatoes. Sprinkle a pinch of salt into each tomato and place upside down on a paper towel. Chop the 5th tomato and the insides of the tomatoes coarsely, you should have 600 g.

Otherwise, you can add vegetable broth, add it together with the lentils and let it simmer for 15 minutes under a lid, turn off the heat and leave the lid on, let it rest for another 15 minutes.

Place the tomatoes in a baking dish and generously fill them with the lentil mixture. Distribute the rest of the mixture around the tomatoes. Bake in a preheated oven at 190°C for 25 to 30 minutes.

Finish each tomato with a spoonful of yogurt and finely chopped mint.

Can also be prepared in advance. Or if you want this dish to be completely vegan, finish it with plant-based yogurt.