Roasted Eggplant with Tahini, Pine Nuts and Lentils

Name: Roasted Eggplant with Tahini, Pine Nuts and Lentils
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 4
Cuisine: American
Ingredients: 6 tbsp Olive oil; 2 pcs Carrot; 2 pcs Celery; 1 pcs Onion; 6 clove Garlic; 336 g Brown lentils; 2 pcs Bay leaf; 4 cup Water; pinch Salt; 2 tsp Apple cider vinegar; pinch Black pepper; 2 pcs Eggplant; 4 pcs Rosemary; 0.25 cup Pine nuts; 2 tbsp Parsley; Tahini

Tender roasted eggplant with a crispy crust, a bed of fragrant lentils and a generous topping of golden pine nuts — a simple, satisfying and incredibly delicious dish.

Ingredients

6 tbsp Olive oil
2 pcs Carrot
2 pcs Celery
1 pcs Onion
6 clove Garlic
336 g Brown lentils
2 pcs Bay leaf
4 cup Water
pinch Salt
2 tsp Apple cider vinegar
pinch Black pepper
2 pcs Eggplant
4 pcs Rosemary
0.25 cup Pine nuts
2 tbsp Parsley
Tahini

Instructions

Preheat the oven to 230°C. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add diced carrot, celery and onion, cook, stirring, for about 4 minutes until the vegetables are soft but not browned. Add garlic and cook for another 30 seconds until fragrant.
Add the lentils, bay leaves, water and a pinch of salt to the same saucepan. Bring to a boil, then reduce the heat and cover halfway. Cook for about 30 minutes until the lentils are tender. Check occasionally to ensure the lentils remain submerged in liquid, adding more water if needed.
While the lentils are cooking, prepare the eggplants: cut each one in half lengthwise. Using a sharp knife, score the flesh in a crosshatch pattern at 2–3 cm intervals. Place eggplant halves cut-side up on a baking sheet lined with foil. Generously brush each half with olive oil, allowing it to soak in before applying the next layer. Season with salt and pepper, and place a sprig of rosemary on each half.
Place the eggplants in the preheated 230°C oven and roast for 25–35 minutes until they are very soft and well browned. Remove the eggplants from the oven and discard the rosemary sprigs.
When the lentils have about a minute left to cook, remove the lid, add the apple cider vinegar and continue cooking uncovered until the liquid has evaporated so that the lentils remain moist but not mushy. Season with salt and pepper to taste. Cover and keep warm until serving.
In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add the pine nuts and toast, stirring constantly, for about 4 minutes until golden and fragrant. Transfer to a bowl to prevent burning.
Spread the lentils on a serving plate. Arrange the roasted eggplant halves on top. Generously drizzle each half with tahini, sprinkle with the toasted pine nuts, remaining parsley and rosemary if desired. Drizzle with olive oil and serve hot.