Americanby TheMealDBRoasted Eggplant With Tahini, Pine Nuts, and LentilsServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+2 tablespoons Olive Oil2 small cut into chunks Carrots2 small stalks Celery1 medium finely diced Onion6 medium cloves sliced Garlic12 ounces (340g) Brown Lentils2 Bay Leaves4 cups WaterPinch Salt2 teaspoons (10ml) Apple Cider VinegarPinch Pepper2 large Egg Plants4 sprigs Rosemary1/4 cup Pine nuts2 tablespoons ParsleyStepsStep-by-step0 of 10 done1For 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.2Add 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.3Bring 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.4Season to taste with salt and pepper, cover, and keep warm until ready to serve.5For 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.6Transfer 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.7Transfer to oven and roast until completely tender and well charred, 25 to 35 minutes. Remove from oven and discard rosemary.8To 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.9Stir 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.10Sprinkle with remaining parsley and rosemary, drizzle with additional olive oil, and serve.Source: TheMealDB
