Vegetarian stuffed eggplant

Cut the eggplants in half lengthwise and make some cuts in the flesh so that it cooks well. Add a little oil, salt and pepper. Microwave for about 12 minutes at maximum power.

Chop the garlic, onion, mushrooms and bell pepper. Cook over medium heat with a little oil. Season with salt and pepper.

When the eggplants are cooked, separate the flesh from the skin, chop and add to the pan along with the lentils.

Add the fried tomato, harissa (optional) and paprika. Adjust the salt.

For the yogurt and mint sauce, mix the yogurt with the juice of half a lemon (or to taste), a little salt and chopped mint.

Stuff the eggplant "skins" with the vegetable mixture and serve with the yogurt sauce.