• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

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

• 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

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