Aubergine with Lentils and Goat Cheese

Ingredients for Aubergine with Lentils and Goat Cheese

• 2 globe aubergines (450g each), halved lengthwise

• Vegetable oil cooking spray

• 3/4 teaspoons kosher salt, divided

• 1 matsked olivolja

• 1 medium onion, finely chopped

• 2 diced celery stalks

• 1 large carrot, peeled and diced

• 2 cloves garlic, finely chopped

• 475ml packaged steamed lentils (such as Melissa's)

• 120ml low-sodium vegetable broth

• 2 tablespoons balsamic vinegar

• 1/4 teskedar nymalen svartpeppar

• 1/4 cup chopped fresh mint, plus torn leaves for serving

• 60g crumbled goat cheese

Heat oven to 475°. Remove pulp from aubergines; cut pulp from one aubergine into 1/4-inch cubes and discard the rest. Coat aubergine shells with cooking spray; sprinkle with 1/4 teaspoons salt. On a baking sheet lined with parchment paper, place aubergine shells open side down. In a bowl, coat aubergine cubes with cooking spray and toss with 1/4 teaspoons salt; place in one layer on a second baking sheet lined with parchment paper. Bake aubergine shells and cubes until tender, 10 minutes. Remove aubergine; 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, aubergine cubes, broth, vinegar, pepper and remaining 1/4 teaspoons salt; reduce heat to simmer, stirring occasionally, 5 minutes. Stir in chopped mint. Flip shells on baking sheet and stuff with lentil-aubergine mixture; cover with aluminum foil and bake until warm; 10 minutes. Top with cheese and mint leaves.

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