Eggplant with Lentils and Goat Cheese

Name: Eggplant with Lentils and Goat Cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 whole globe eggplants; 1 spray Vegetable oil cooking spray; ¾ teaspoon kosher salt; 1 tablespoon olive oil; 1 medium onion; 2 stalks celery; 1 large carrot; 2 cloves garlic; 2 cups steamed lentils; 2 tablespoons balsamic vinegar; ¼ teaspoon freshly ground black pepper; ¼ cup fresh mint; 2 ounces goat cheese

A Mediterranean-inspired dish featuring roasted eggplant shells stuffed with a savory mixture of lentils, vegetables, and fresh mint, topped with creamy goat cheese. Perfect as a vegetarian main course.

4 servings

45 min

Published October 4, 2025

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Ingredients

•2 whole globe eggplants
•1 spray Vegetable oil cooking spray
•¾ teaspoon kosher salt
•1 tablespoon olive oil
•1 medium onion
•2 stalks celery
•1 large carrot
•2 cloves garlic
•2 cups steamed lentils
•2 tablespoons balsamic vinegar
•¼ teaspoon freshly ground black pepper
•¼ cup fresh mint
•2 ounces goat cheese

Cooking Instructions

1.
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.
45 min

Ingredients

•2 whole globe eggplants

•1 spray Vegetable oil cooking spray

•¾ teaspoon kosher salt

•1 tablespoon olive oil

•1 medium onion

•2 stalks celery

•1 large carrot

•2 cloves garlic

•2 cups steamed lentils

•2 tablespoons balsamic vinegar

•¼ teaspoon freshly ground black pepper

•¼ cup fresh mint

•2 ounces goat cheese

Cooking Instructions

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.

45 min