Eggplant With Lentils And Goat Cheese Recipe

Name: Eggplant With Lentils And Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oven to 475u00b0. 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 350u00b0. 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.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 globe eggplants (1 pound each), halved lengthwise, Vegetable oil cooking spray, 3/4 teaspoon kosher salt, divided, 1 tablespoon olive oil, and more.

Yes, Eggplant With Lentils And Goat Cheese falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant With Lentils And Goat Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions