Eggplant with Lentils and Goat Cheese
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/larraine-perri
Eggplants are sensitive to cold; protect them in plastic wrap before refrigerating.
Ingredients
2 globe eggplants (1 pound each), halved lengthwise
Vegetable oil cooking spray
3/4 teaspoon kosher salt, divided
1 tablespoon olive oil
1 medium onion, finely chopped
2 diced celery stalks
1 large carrot, peeled and diced
2 cloves garlic, finely chopped
2 cups packaged steamed lentils (such as Melissa's)
1/2 cup low-sodium vegetable broth
2 tablespoons balsamic vinegar
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh mint, plus torn leaves for serving
2 ounces crumbled goat cheese
Instructions
Heat oven to 475 °. Remove pulp from eggplants; cut pulp from one eggplant into 1/4-inch cubes and discard the rest. Coat eggplant shells with cooking spray; sprinkle with 1/4 teaspoon salt. On a baking sheet lined with parchment paper, place eggplant shells open side down. In a bowl, coat eggplant cubes with cooking spray and toss with 1/4 teaspoon salt; place in one layer on a second baking sheet lined with parchment paper. Bake eggplant shells and cubes until tender, 10 minutes. Remove eggplant; reduce oven to 350 °. In a medium nonstick skillet over medium heat, heat oil. Cook onion, celery and carrot until soft, 5 minutes. Add garlic; cook, 1 minute. Add lentils, eggplant cubes, broth, vinegar, pepper and remaining 1/4 teaspoon salt; reduce heat to simmer, stirring occasionally, 5 minutes. Stir in chopped mint. Flip shells on baking sheet and stuff with lentil-eggplant mixture; cover with aluminum foil and bake until warm; 10 minutes. Top with cheese and mint leaves.
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