Roasted Eggplant With Tahini, Pine Nuts, and Lentils

Ingredients

• 4 tbsp olive oil
• 2 carrots
• 2 celery stalks
• 1 onion
• 6 clove garlic
• 12 oz brown lentils
• 2 bay leaves
• 4 cup water
• 1 pinch salt
• 2 tsp apple cider vinegar
• 1 pinch black pepper
• 2 eggplant
• 4 rosemary sprigs
• ¼ cup pine nuts
• 2 tbsp fresh parsley
• 4 tbsp tahini sauce

Steps

1. Preheat oven to 450°F (230°C). Heat 2 tablespoons olive oil in a saucepan over medium heat. Add carrots, celery, and onion; cook until softened, about 4 minutes. Add garlic and cook for 30 seconds until fragrant.
2. Stir in lentils, bay leaves, water, and a pinch of salt. Bring to a simmer, cover partially, and cook for 30 minutes until lentils are tender. Stir in apple cider vinegar, reduce until moist, then season with salt and pepper.
3. While lentils cook, halve eggplants and score the flesh in a cross-hatch pattern. Place cut-side up on a foil-lined baking sheet, brush each with 1 tablespoon olive oil, and season with salt and pepper. Place a rosemary sprig on each half.
4. Roast eggplant for 25-35 minutes until tender and charred. Discard rosemary sprigs.
5. Heat 2 tablespoons olive oil and pine nuts in a skillet over medium heat. Cook, tossing, until golden brown and aromatic, about 4 minutes. Transfer to a bowl to cool.
6. Stir half of the parsley into the lentils. Transfer lentils to a serving platter and arrange roasted eggplant halves on top.
7. Spread tahini sauce over each eggplant half, then sprinkle with toasted pine nuts and remaining parsley. Drizzle with a little extra olive oil if desired, and serve.