Eggplant with Lentils and Goat Cheese
Need a gluten free and vegetarian main course? Eggplant with Lentils and Goat Cheese could be an amazing recipe to try. One portion of this dish contains about 30g of protein, 8g of fat, and a total of 497 calories. This recipe serves 4. This recipe covers 38% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, vegetable broth, carrot, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
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.