Vegan Stuffed Eggplant

Preheat the oven to 410 degrees F and line a baking sheet. 2. Halve the eggplants lengthwise and scoop out about two-thirds of the flesh, leaving a 1/2-inch border. 3. Process the scooped flesh in a food processor. 4. Sprinkle the eggplant boats with sea salt and bake 20 minutes. 5. Saute the onion in oil 4-5 minutes, then add the garlic, eggplant flesh, all spices, soy sauce, balsamic vinegar, tomato paste, maple syrup, and broth; cover and cook about 10 minutes. 6. Add the tomatoes and lentils and cook a few more minutes; adjust seasoning. 7. Reduce the oven to 350 degrees F, stuff each half with the filling, top with vegan cheese, and bake 10 more minutes.