Roasted Eggplant With Tahini, Pine Nuts, and Lentils

Vegetarian · United States classic.

Ingredients

• 2 tablespoons Olive Oil
• 2 small cut into chunks Carrots
• 2 small stalks Celery
• 1 medium finely diced Onion
• 6 medium cloves sliced Garlic
• 12 ounces (340g) Brown Lentils
• 2 Bay Leaves
• 4 cups Water
• Pinch Salt
• 2 teaspoons (10ml) Apple Cider Vinegar
• Pinch Pepper
• 2 large Egg Plants
• 4 sprigs Rosemary
• 1/4 cup Pine nuts
• 2 tablespoons Parsley

Method

1. Preheat the oven — For the Lentils: Adjust oven rack to center position and preheat oven to 450°F to prepare for roasting eggplant.
2. Heat the pan — Meanwhile, heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering.
3. Stir — Add carrots, celery, and onion and cook, stirring, until softened but not browned, about 4 minutes.
4. Stir — Add garlic and cook, stirring, until fragrant, about 30 seconds.
5. Add ingredients — Add lentils, bay leaves, stock or water, and a pinch of salt.
6. Simmer — Bring to a simmer, cover with the lid partially ajar, and cook until lentils are tender, about 30 minutes. (Top up with water if lentils are at any point not fully submerged.) Remove lid, stir in vinegar, and reduce until lentils are moist but not soupy.
7. Serve — Season to taste with salt and pepper, cover, and keep warm until ready to serve.
8. Continue cooking — For the Eggplant: While lentils cook, cut each eggplant in half.
9. Continue cooking — Score flesh with the tip of a paring knife in a cross-hatch pattern at 1-inch intervals.
10. Continue cooking — Transfer to a foil-lined rimmed baking sheet, cut side up, and brush each eggplant half with 1 tablespoon oil, letting each brushstroke be fully absorbed before brushing with more.
11. Season — Season with salt and pepper. Place a rosemary sprig on top of each one.
12. Continue cooking — Transfer to oven and roast until completely tender and well charred, 25 to 35 minutes.

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