EGGPLANT WITH LENTILS AND GOAT CHEESE

Eggplant with Lentils and Goat Cheese image

Provided by Larraine Perri

Categories Bake Low Fat Vegetarian Low Cal High Fiber Dinner Goat Cheese Eggplant Lentil Healthy Self Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 14

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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

Steps:

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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Samrat Hossain

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This recipe is a waste of time. The flavors just don't work together.

ranaamir ranaamir

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I followed the recipe exactly but my eggplant was still tough. I think I might have cooked it for too long.

MATTSUB Qtr

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I'm not sure what went wrong, but my dish turned out bland and watery. I think I might have added too much water.

Steven Berkoski

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This dish is so easy to make and it's so delicious. I highly recommend it!

Touseef Ali

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I've made this recipe several times now and it's always a crowd-pleaser. It's a great way to use up leftover eggplant.

Linnah Karisa

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I made this dish for a potluck and it was a hit! Everyone loved the unique flavor combination.

Kirilka Guncheva

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This is a great recipe for a vegetarian meal. It's hearty and satisfying, and the flavors are amazing.

Uthman Munyirwa

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I'm not a huge fan of eggplant, but I really enjoyed this dish. The lentils and goat cheese balanced out the flavor of the eggplant perfectly.

xxbzr

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I made this for dinner last night and my family loved it! The goat cheese really made the dish.

PoliceChalkhimout Longnosenine

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This dish was easy to make and packed with flavor. I loved the contrast between the soft eggplant and the crunchy lentils.

Ray Mora

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I followed the recipe exactly and it turned out perfectly! The lentils were tender and flavorful, the eggplant was soft and smoky, and the goat cheese added a creamy richness.