Roasted Eggplant With Tahini, Pine Nuts, and Lentils Recipe
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Ingredients

  • For the Lentils
  • 2 tablespoons (30ml) extra-virgin olive oil
  • 2 small carrots, peeled and cut into 1/2-inch chunks (about 1 cup; 170g)
  • 2 small stalks celery, cut into 1/4-inch slices (about 1 cup; 115g)
  • 1 medium onion, finely diced (about 1 cup; 225g)
  • 6 medium cloves garlic, thinly sliced
  • 12 ounces (340g) brown or de Puy lentils
  • 2 bay leaves
  • 4 cups homemade vegetable stock or water (about 1L) (see note above)
  • Kosher salt
  • 2 teaspoons (10ml) red wine vinegar, apple cider vinegar, or sherry vinegar
  • Freshly ground black pepper
  •  
  • For the Eggplant
  • 2 large Italian or small globe eggplants, about 1 pound (450g) each
  • 4 tablespoons (60ml) extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 large sprigs fresh rosemary
  •  
  • To Serve
  • 2 tablespoons (30ml) extra-virgin olive oil, plus more for drizzling
  • 1/4 cup pine nuts (about 2 1/2 ounces; 70g)
  • 1 recipe Tahini Sauce With Garlic and Lemon
  • 2 tablespoons minced fresh parsley leaves
  • 1 tablespoon chopped fresh rosemary leaves

Instructions

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