Eggplant with Lentils and Goat Cheese
Eggplant with Lentils and Goat Cheese is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Heat oven to 475°.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
