Roasted Eggplant with Tahini, Pine Nuts, and Lentils

Instructions

1. 1

   Prepare the lentils

   23 min

   Start by preheating your oven to 450°F (230°C). In a medium saucepan, heat 2 tablespoons of olive oil over medium heat, then add 2 small carrots, 2 small stalks of celery, and 1 medium onion. Sauté these vegetables until they are softened, which should take about 4 minutes. Next, stir in 6 cloves of sliced garlic and cook for an additional 30 seconds until fragrant. Add 12 ounces of brown lentils, 2 bay leaves, and 4 cups of water to the pot, seasoning with a pinch of salt. Bring the mixture to a gentle simmer, partially covering the pot and cooking until the lentils are tender, about 30 minutes. Keep an eye on the water level and add more if necessary. Once the lentils are cooked, stir in 2 teaspoons of apple cider vinegar and allow the mixture to reduce slightly until it is moist but not soupy. Adjust seasoning with salt and pepper, then keep warm on low heat.

2. 2

   Roast the eggplant

   18 min

   While the lentils are simmering, prepare the 2 large eggplants by cutting them in half lengthwise and scoring the flesh in a cross-hatch pattern. Place the halved eggplants cut side up on a foil-lined baking sheet. Brush each half generously with 1 tablespoon of olive oil, allowing it to soak in, and season with a pinch of salt and pepper. Top each half with a sprig of rosemary for added flavor. Roast in the preheated oven until the eggplants are tender and have a nice char, which should take approximately 25 to 35 minutes. Once roasted, remove the eggplants from the oven and discard the rosemary.

3. 3

   Prepare the topping

   19 min

   In a skillet over medium heat, combine 2 tablespoons of olive oil and 1/4 cup of pine nuts. Cook the pine nuts, stirring frequently to ensure they toast evenly, until they are golden brown and aromatic, which should take about 4 minutes. Once toasted, transfer the nuts to a bowl to stop the cooking process. Mix half of 2 tablespoons of parsley and some chopped rosemary into the cooked lentils before transferring the lentils to a serving platter. Place the roasted eggplant halves on top of the lentils, then drizzle with tahini and sprinkle the toasted pine nuts over everything. Finish by garnishing with the remaining parsley and rosemary, and drizzle with a touch more olive oil before serving.