Half 2 large eggplant. Make a few incisions in the meat. Spread some olive oil. Put on baking paper with the skin below. Bake at 220° for 30-40 mins. Remove the inside.
Chop and fry 4 garlic cloves and1 chili in a drizzle of olive oil. Bake, add the chopped eggplant. Add 1 can of drained lentils, a handful of chopped basil, pepper and salt. Fill the eggplant cup. Cover with sliced mozzarella. Grill in the oven until the surface is golden brown.
Serve with a large green salad. Delicious, easy, vegetarian!