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Eggplant with Lentils and Goat Cheese recipe | Epicurious.com
EPICURIOUS14Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 eggplants (globe, 1 pound each, halved lengthwise)
- vegetable oil cooking spray
- 3/4 tsp. kosher salt (divided)
- 1 Tbsp. olive oil
- 1 onion (medium, finely chopped)
- 2 celery stalks (diced)
- 1 large carrot (peeled and diced)
- 2 cloves garlic (finely chopped)
- 2 cups lentils (packaged steamed, such as Melissa's)
- 1/2 cup low sodium vegetable broth
- 2 Tbsp. balsamic vinegar
- 1/4 tsp. freshly ground black pepper
- 1/4 cup chopped fresh mint (plus torn leaves for serving)
- 2 oz. crumbled goat cheese
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