Best Eggplant With Lentils And Goat Cheese Recipes

Eggplant with Lentils and Goat Cheese image

Provided by Larraine Perri

Yield Serves 4

Number Of Ingredients 14

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

Steps:

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.

Balsamic Eggplant with Lentils and Goat Cheese Recipe - (4.4/5) image

Provided by mirelsonp

Number Of Ingredients 18

For the Eggplant:
1/2 cup balsamic vinegar
2 Tbsp. canola oil
1 Tbsp. whole grain mustard
2 Tbsp. honey
1/2 tsp. red pepper flakes
1/4 tsp. salt
1 eggplant, cut into 1/4-inch slices
For the lentils and base:
3/4 cup cooked black (Beluga) or green lentils
1/2 cup toasted pecans or walnuts, roughly chopped (reserve some for garnish)
1 Tbsp. balsamic vinegar
1 Tbsp. canola oil
1 tsp. chopped thyme
1 tsp. minced shallot
2 cups thinly sliced baby spinach or baby arugula
1/2 cup crumbled goat cheese, for garnish
2 Tbsp. balsamic reduction, for garnish (optional)

Steps:

1. Preheat oven to 425 degrees F. 2. Whisk together the balsamic, oil, mustard, honey, and red pepper flakes, and season with salt. Add the sliced eggplant and allow to marinate for 10 minutes. Lay slices on a parchment-lined baking sheet and roast in the oven for 15 minutes, flip, and bake another 10 minutes. Remove from oven and allow to cool on a tray. 3. Meanwhile, in another bowl, toss lentils, nuts, vinegar, oil thyme, and shallots together. Season with salt and pepper. Reserve. 4. Serve on a platter, and arrange a bed of spinach. Lay a slice of eggplant down, then add a spoonful of lentil mixture, then another slice of eggplant and continue to fan out the pieces to cover the spinach. Sprinkle goat cheese on top. garnish with toasted nuts and lightly drizzle with balsamic reduction. Serve immediately.