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1
To make Eggplant: Preheat oven to 450F.
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2
Lightly score cut sides of each eggplant half all around to within 1/4 inch of edges.
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Sprinkle with salt, if desired.
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Lightly oil roasting pan, and heat in oven 2 minutes.
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5
Place eggplants cut side down in hot roasting pan, and bake 10 minutes.
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6
Flip.
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7
Spread 1 tsp.
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oil on each eggplant half.
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Bake 15 minutes, or until flesh is just tender.
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Cool 10 minutes.
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11
Heat remaining 1 Tbs.
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oil in saucepan over medium heat.
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Add onion, and saute 7 minutes, or until beginning to brown.
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14
Remove 1/4 cup onion, and set aside.
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15
Add mushrooms to pan, increase heat to medium-high, and saute 3 minutes, or until tender.
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16
Transfer mushrooms to bowl.
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17
Reduce heat to medium, return 1/4 cup onion to pan; add millet, and saute 2 minutes.
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Add lentils and 2 cups water, cover, and bring to a boil.
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Reduce heat to medium-low, and simmer, covered, 20 minutes, or until lentils are tender.
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20
Remove from heat; let stand, covered, 10 minutes.
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Transfer to bowl with mushroom mixture.
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22
To make Tomato Sauce: Heat oil in saucepan over medium-low heat.
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Add garlic, and cook 30 seconds.
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Stir in tomato paste.
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Add tomatoes, increase heat to medium-high, and cook 2 minutes.
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26
Add 1/2 cup water, and bring to a boil.
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Reduce heat to medium, and simmer, partially covered, 10 minutes, or until sauce is slightly thickened.
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28
Reduce oven temperature to 400F.
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29
Scoop out eggplant flesh, leaving 1/4-inch-thick edges for shells.
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30
Chop eggplant flesh, and add to mushroom-millet mixture.
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31
Add pine nuts, and stir in allspice and Aleppo pepper.
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32
Spoon 1 cup filling into each eggplant shell, top each with 2 Tbs.
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33
Tomato Sauce, and bake 15 minutes.
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34
Serve with remaining Tomato Sauce, and garnish with mint.
