Lentil Stuffed Eggplant with Mint

Ingredients

• 2 medium eggplants, halved lengthwise
• 3 tablespoons olive oil, divided
• 1/2 teaspoon salt, plus more for seasoning eggplant
• 1/4 teaspoon black pepper
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 cup cooked brown lentils
• 1 cup diced tomatoes
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon crushed red pepper flakes
• 1/3 cup vegetable broth
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup crumbled feta cheese
• 1 tablespoon lemon juice