Cut the eggplants in half and remove the inside. Add some salt to the eggplant and save
In a saucepan, sauté the chopped onion in olive oil. Meanwhile add the garlic diced and peppers cut into cubes. Let it sauté for 2 minutes.
Add the cherry tomatoes cut into quarters as well as the chopped eggplant filling. Season with paprika, cumin, salt and black pepper.
Add lentils and hot water. Let it cook for 5 minutes.
Meanwhile, preheat the oven to 200ºC.
Add the basmati rice to the pan with vegetables and lentils and cook for another 15 minutes on low heat.
Place the eggplants (without filling) in the oven for about 10 minutes.
Remove from the oven and fill the aubergines with the rice and lentil filling. Take it back to oven for 10-15 minutes. Serve with fresh parsley and chopped mint leaves.
