Stuffed tomato with lentils and eggplant

Finely chop the garlic and shallot, simmer for 10 minutes in the oil.

Cut eggplant into fine slices, then into strips and then into fine cubes, add and fry for a moment, add all the herbs and harissa and put aside.

Cut the hats of 4 tomatoes, put aside, take a teaspoon and empty the tomatoes. Sprinkle a pinch of salt in each tomato and put on a kitchen roll. Coarsely cut the 5th tomato and the tomato inner sides, you should have 600 g.

Otherwise, fill with vegetable broth, add together with the lentils and now simmer for 15 minutes under the lid, turn off fire and allows the lid, let it rest for another 15 minutes.

Place the tomatoes in an oven dish and fill them well with the lentil mix. You simply divide the rest of the mix along the tomatoes. Place for 25 to 30 minutes in a preheated oven at 190 °.

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

Can also be prepared in advance. Or do you want this dish completely vegan, finish with vegetable yogurt.