- prep: 0 hr
- cook: 0 hr
- total: 0 hr
Summary
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
Instructions
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Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 102 % Daily Value *
- Total Fat: 7 g 10.75%
- Saturated Fat: 3 g 13.75%
- Trans Fat: 0 g %
- Cholesterol: 18 mg 5.91%
- Sodium: 471 mg 19.63%
- Calcium: 39 mg 3.93%
- Potassium: 8 mg 0.23%
- Magnesium: 0 mg 0%
- Iron: 0 mg 2.4%
- Zinc: 0 mg 0%
- Total Carbohydrate: 8 g %
- Dietary Fiber: 2 g 7.46%
- Sugar: 2 g
- Protein: 4 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 49.19%
- Vitamin C 12.27%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq