Roasted Eggplant With Tahini, Pine Nuts, and Lentils

Name: Roasted Eggplant With Tahini, Pine Nuts, and Lentils
Yield: 4 servings
Cuisine: United States
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Olive Oil2 tbsp
Carrotssmall2
Celerysmall2
Onionmedium1
Garlicmedium6
Brown Lentils340g12 oz
Bay Leaves2
Water4 cups
Salt
Apple Cider Vinegar10ml2 tsp
Pepper
Egg Plantslarge2
Rosemary4 sprig
Pine nuts¼ cup
Parsley2 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

1
For the Lentils: Adjust oven rack to center position and preheat oven to 450°F to prepare for roasting eggplant. Meanwhile, heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering. Add carrots, celery, and onion and cook, stirring, until softened but not browned, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add lentils, bay leaves, stock or water, and a pinch of salt. 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. Season to taste with salt and pepper, cover, and keep warm until ready to serve.
2
For the Eggplant: While lentils cook, cut each eggplant in half. Score flesh with the tip of a paring knife in a cross-hatch pattern at 1-inch intervals. 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. Season with salt and pepper. Place a rosemary sprig on top of each one. Transfer to oven and roast until completely tender and well charred, 25 to 35 minutes. Remove from oven and discard rosemary.
3
To Serve: Heat 2 tablespoons olive oil and pine nuts in a medium skillet set over medium heat. Cook, tossing nuts frequently, until golden brown and aromatic, about 4 minutes. Transfer to a bowl to halt cooking. Stir half of parsley and rosemary into lentils and transfer to a serving platter. Arrange eggplant halves on top. Spread a few tablespoons of tahini sauce over each eggplant half and sprinkle with pine nuts. Sprinkle with remaining parsley and rosemary, drizzle with additional olive oil, and serve.