Eggplants are sensitive to cold; protect them in plastic wrap before refrigerating.

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

　　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.

Nutrition Per Serving

　　8 g fat

　　3 g saturated fat

　　43 g carbohydrate

　　17 g fiber

　　15 g protein

　　#### Nutritional analysis provided by Self