• Preheat the oven to 400°.

u0026quot;Sweat the Eggplantsu0026quot;

• Cut the eggplants in half and scoop out the pulp of each half. Leave about ¼u0026quot; of eggplant flesh around the rim.
• Place the reserved pulp in a food processor.
• Place the eggplants on a baking sheet or rimmed pan, drizzle with olive oil, and sprinkle with sea salt.
• Let the eggplants rest at room temperature for 30 minutes.

Prepare the Stuffing

• Process the eggplant pulp by pulsing the food processor a couple of times.
• Add the brown sugar, paprika, chili powder, thyme, cumin, and onion powder to the processor.
• Pulse a few more times to combine.
• Heat a pot over medium heat, add olive oil.
• Add the diced onion and red pepper flake, cook for 4 - 5 minutes until the onions are translucent.
• Add the garlic and cook until fragrant, about 1 minute.
• Add the tomato paste and cook for about 2 minutes.
• Add the balsamic vinegar and soy sauce, and stir.
• Add the eggplant pulp mixture, drained lentils, and vegetable broth to the pot and let it cook down for about 5 minutes.
• Add the chopped Roma tomatoes, and let cook for another 5 minutes.

Stuff and Bake the Eggplants

• Remove the eggplants from the oven and lower the temperature to 350°.
• Stuff each eggplant with the stuffing, and place back in the oven to bake for another 10 minutes.
• Remove from the oven, allow to cool slightly.
• Top with non-dairy yogurt alternative and fresh chopped parsley.