Preheat your oven to 450°F (230°C).

Using a small knife, lightly score the cut side of each eggplant half in a diamond pattern, staying about ¼-inch from the skin. If desired, sprinkle lightly with salt. 2. Lightly oil a large roasting pan and place it in the oven to heat for 2 minutes. Carefully place the eggplant halves cut-side down in the hot pan and bake for 10 minutes.

Flip the halves over, brush each with 1 tsp. (5 ml) of olive oil, and bake for another 15 minutes, or until the flesh is just tender.

Let cool for 10 minutes. 3.

While the eggplant bakes, prepare the filling.

Heat the remaining 1 Tbs. of oil in a saucepan over medium heat.

Add the onion and sauté for 7 minutes until it begins to brown.

Set aside ¼ cup of the cooked onion for later.

Add the mushrooms to the pan, increase the heat to medium-high, and sauté for 3 minutes until tender.

Transfer the mushrooms to a large bowl. 4. Return the pan to medium heat and add the reserved ¼ cup of onion.

Add the millet and toast for 2 minutes, stirring frequently.

Stir in the lentils and 2 cups (480 ml) of water.

Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 20 minutes until the lentils are tender.

Remove from the heat and let stand, covered, for 10 minutes. 5.

While the grains cook, make the tomato sauce.

Heat 1 Tbs. of oil in a small saucepan over medium-low heat.

Add the minced garlic and cook for 30 seconds until fragrant.

Stir in the tomato paste, followed by the chopped tomatoes. Increase heat to medium-high and cook for 2 minutes.

Add ½ cup of water, bring to a boil, then reduce heat to medium and simmer, partially covered, for 10 minutes until slightly thickened. 6.

Reduce the oven temperature to 400°F (200°C). Gently scoop out the flesh from the roasted eggplant halves, leaving a ¼-inch border to create sturdy shells. Coarsely chop the scooped-out flesh. 7.

Add the chopped eggplant flesh to the bowl with the mushrooms. Fluff the cooked millet and lentil mixture with a fork and add it to the bowl.

Stir in the toasted pine nuts, allspice, and cayenne pepper until well combined. 8. Spoon the filling evenly into the four eggplant shells (about 1 cup / 240 ml each).

Top each stuffed eggplant with 2 Tbs. of the tomato sauce.

Bake for 15 minutes, or until heated through. 9.

Serve immediately, passing the remaining tomato sauce on the side.

Garnish generously with fresh mint.

Don't Skip the Scoring: Scoring the eggplant flesh before roasting helps it cook more evenly and makes it much easier to scoop out later without tearing the delicate skin.