Roasted Eggplant With Tahini, Pine Nuts, and Lentils
Vegetarian
Vegetarian
6 servings
324 cal/serving
Instructions
1
Step 1
Preheat oven to 450°F and position rack in center
2
Step 2
Heat olive oil in a medium saucepan until shimmering
Olive Oil
3
Step 3
Add carrots, celery, and onion and cook, stirring, until softened but not browned
CarrotsCeleryOnion
4
Step 4
Add garlic and cook, stirring, until fragrant
Garlic
5
Step 5
Add lentils, bay leaves, water, and a pinch of salt
Brown LentilsBay LeavesWaterSalt
6
Step 6
Bring to a simmer, cover partially, and cook until lentils are tender, topping up water if needed
7
Step 7
Remove lid, stir in apple cider vinegar, and reduce until lentils are moist but not soupy
Apple Cider Vinegar
8
Step 8
Season lentils with salt and pepper, cover, and keep warm
SaltPepper
9
Step 9
Halve eggplants and score flesh in a cross-hatch pattern
Egg Plants
10
Step 10
Place cut eggplants cut side up on a foil-lined rimmed baking sheet, brush each with olive oil, season with salt and pepper, and top each with a rosemary sprig
Egg PlantsOlive OilSaltPepperRosemary
11
Step 11
Roast eggplants until completely tender and well charred, then remove from oven and discard rosemary
12
Step 12
Heat olive oil and pine nuts in a skillet over medium heat and cook, tossing, until golden and aromatic; transfer to a bowl
Olive OilPine nuts
13
Step 13
Stir half of the parsley and rosemary into the lentils and transfer lentils to a serving platter
ParsleyRosemary
14
Step 14
Arrange roasted eggplant halves on top of the lentils
15
Step 15
Spread tahini sauce over each eggplant half and sprinkle with toasted pine nuts
Pine nuts
16
Step 16
Sprinkle with remaining parsley and rosemary, drizzle with additional olive oil, and serve
ParsleyRosemaryOlive Oil