Step 1

In a small pot, bring 1 cup of water to a boil over medium heat. Add lentils, reduce heat to a simmer, and cover. Cook for 20-30 minutes until all the water has absorbed and the lentils are tender.

Step 2

Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside.

Step 3

Slice the eggplant in half. Scoop out the fleshy middle, leaving a 1/2" shell, and reserve. Brush the inside with 2 tablespoons of olive oil and bake, face-up, for 20 minutes. Chop the eggplant flesh into small cubes and set aside.

Step 4

In a large sauté pan, heat the remaining oil. Add onions and garlic and sauté for 5 minutes, until onions are translucent and fragrant. Add spices, sun-dried tomatoes, and pinenuts. Once the pinenuts are toasted, stir in lentils, diced eggplant, canned tomatoes, and maple syrup.

Step 5

Remove from heat and add raisins and parsley. Evenly divide filling between 4 eggplants, rounding off the tops, and return to the oven for 10 minutes. Remove from oven, top with fresh parsley, and serve.