Halve 2 eggplants, score the flesh, brush with olive oil and roast at 210°C/410°F for 25 minutes. Sauté 1 onion with garlic, cumin and cinnamon; stir in 250 g cooked brown lentils and 200 g chopped tomatoes. Spoon the filling into the eggplants and bake 10 minutes more. Finish with parsley and lemon-tahini sauce. Salt the lentils near the end and keep some texture so the filling does not turn pasty.
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