Stuffed tomato with lentils and eggplant

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

Slice the eggplant into thin slices, then into strips, and then into small cubes, add to the pan and sauté briefly, then 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 them upside down on a kitchen towel. Chop the 5th tomato and the insides of the tomatoes roughly; you should have 600 g.

Otherwise, supplement with vegetable broth, add together with the lentils, and let simmer for 15 minutes covered, turn off the heat and leave covered for another 15 minutes.

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

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 with plant-based yogurt.