Eggplant With Lentils And Goat Cheese

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2 globe eggplants (1 lb 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 oz crumbled goat cheese

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