Add uncooked lentils and 2 cups water or stock to a pot. Bring to a boil, add one clove garlic. Cover and cook until water evaporates, about 10 minutes. Discard garlic and set lentils aside.

Preheat the oven to 200C. Slice the eggplants in half lengthwise and place face up on a baking tray. Drizzle with olive oil, salt and pepper. Bake for 15-20 minutes until the insides are soft and easy to scrape out.

While the eggplants are cooking, heat olive oil in a saucepan over low-medium heat. Sauté onions for about 2 minutes and remove from pan. Add mushrooms to pan and lower heat. Cook for about 8 minutes, stirring constantly. Add leafy greens and return onions to the pan and cook an additional 5 minutes. Add cooked lentils and set aside.

When the eggplants are finished cooking, scrape out the insides with a spoon. Add eggplant insides to a blender with 2 tbsp olive oil, 2 garlic cloves, cumin, lemon juice, tahini and a splash of water. Blend until creamy. This will be your baba ganoushtopping!

Scoop the lentil mixture into your eggplant skins. Top with your baba ganoushand enjoy! This dish is delicious alone or alongside quinoa or roasted veggies!