Studies from Stanford suggest that lentils are loaded with plant-based fiber and polyphenols, nutrients tied to a lower incidence of colorectal cancer.

Eggplant’s purple skin contains nasunin, a powerful anthocyanin, a type of flavonoid (a group of plant-based compounds known for their beneficial health effects, particularly due to their antioxidant properties).

Pomegranate molasses adds a robust dose of punicalagins and polyphenols, compounds shown to inhibit cancer stem cells and enhance chemotherapy response in breast and prostate cancers.

Directions

1. Brush eggplant with olive oil, season with salt, and roast at 400°F (200°C) until tender, about 30 minutes.
2. Sauté lentils with garlic and spices until fragrant.
3. Fill roasted eggplant halves with spiced lentils.
4. Drizzle with pomegranate molasses and sprinkle with fresh mint.
5. Serve warm with a side of yogurt if desired.