Roasted Eggplant with Tahini, Lentils and Pine Nuts

What does it include?

Ingredients

• 2 large eggplants
• 2 tablespoons olive oil
• 2 small carrots cut into pieces
• 2 small celery stalks
• 1 medium onion finely chopped
• 6 cloves of garlic, sliced
• 12 ounces (340 g) brown lentils
• 2 bay leaves
• 4 cups of water
• 2 teaspoons apple cider vinegar
• Pinch of salt
• Pinch of pepper
• 4 sprigs of rosemary
• 1/4 cup pine nuts
• 2 tablespoons parsley
• Tahini sauce to taste

How to prepare it step by step?

Preparation

1. Preheat the oven to 230°C and adjust the rack to the center position.
2. In a medium saucepan, heat olive oil over medium heat until shimmering.
3. Add carrots, celery, and onion. Cook until softened without browning, about 4 minutes.
4. Add garlic and cook until fragrant, 30 seconds.
5. Add the lentils, bay leaves, water, and a pinch of salt. Simmer with the lid ajar until the lentils are tender, about 30 minutes.
6. Remove the lid, add the cider vinegar, and adjust the consistency so that the lentils are moist but not thick. Season with salt and pepper to taste.
7. While the lentils are cooking, cut the eggplants in half and make cross cuts in the flesh.
8. Place the eggplants on a tray lined with aluminum foil, brush with olive oil, and season with salt and pepper. Add rosemary on top.
9. Bake until the flesh is tender and lightly browned, 25-35 minutes, then remove the rosemary.
10. In a medium skillet, heat oil and toast the pine nuts until golden and aromatic, about 4 minutes.
11. Mix half the parsley with the lentils and serve in a bowl. Place the eggplant halves on top, spread with tahini, and sprinkle with the pine nuts and the rest of the parsley.
12. Drizzle a little olive oil and serve hot.