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