1 eggplant
1 red capsicum
1 field mushroom
2 cups lupin crumb
Small piece feta, crumbled
1/2 can chickpeas, drained
Handful fresh parsley, chopped
1/2 can lentils, drained
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp cinnamon
1/2 tsp paprika
Juice of a lemon
Method
Preheat oven to 200 degrees.
Pour boiling water over lupin crumb until just covered. Put cling wrap over the top, leave for 10 minutes. Gently fluff with a fork.
Cut eggplant and capsicum in half lengthways. Brush all vegies with olive oil and bake for 20 minutes, turn over and bake 15 minutes.
Scoop eggplant flesh out of skin, chop up and mix with lupin crumb.
Mix lentils, chickpeas, parsley, cumin, cinnamon, oregano, paprika, lemon juice, salt and pepper together. Combine with lupin crumb mixture and spoon back into vegetables. Put in oven for 5 minutes.
Drizzle with olive oil and garnish with feta and fresh herbs.
