Eggplant with Lentils and Goat Cheese

Ingredients

• 2 tablespoons balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 1 large carrots diced peeled
• 2  celery stalks diced
• 2 pound eggplant halved lengthwise
• 0.3 cup mint leaves fresh chopped for serving
• 2 cloves garlic finely chopped
• 2 ounces goat cheese crumbled
• 0.8 teaspoon kosher salt divided
• 2 cups lentils steamed (such as Melissa's)
• 1 tablespoon olive oil 
• 1 medium onion finely chopped
• 0.5 cup vegetable broth low-sodium

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• aluminum foil

Directions

1. Heat oven to 475°.
2. 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.
3. Bake eggplant shells and cubes until tender, 10 minutes.
4. 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.
5. Add garlic; cook, 1 minute.
6. 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.
7. Self