Roasted Eggplant With Tahini, Pine Nuts, and Lentils

Directions

• Preheat oven to 232°C (450°F)
• Heat 2 tbsp olive oil in a medium saucepan over medium heat
• Add 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 brown lentils, bay leaves and water and a pinch of salt; bring to a simmer, cover partially and cook until lentils are tender, about 30 minutes (add water if needed)
• Remove lid, stir in 10 ml apple cider vinegar and reduce until lentils are moist but not soupy; season with salt and pepper, cover and keep warm
• While lentils cook, halve eggplants and score flesh in a cross-hatch pattern
• Place eggplant cut-side up on a foil-lined rimmed baking sheet, brush each half with 1 tbsp oil, season with salt and pepper and top each with a rosemary sprig
• Roast eggplants 25–35 minutes until tender and well charred, then remove and discard rosemary
• Heat 2 tbsp olive oil in a skillet over medium heat, add pine nuts and cook, tossing, until golden and aromatic, about 4 minutes, then transfer to a bowl
• Stir half the parsley into the lentils and transfer lentils to a serving platter
• Arrange eggplant halves on top of lentils, spread tahini sauce over each half, sprinkle with toasted pine nuts and remaining parsley, drizzle with additional olive oil and serve