Roasted Eggplant With Tahini, Pine Nuts, and Lentils

Ingredients

• 2 tablespoons Olive Oil
• 2 small cut into chunks Carrots
• 2 small stalks Celery
• 1 medium finely diced Onion
• 6 medium cloves sliced Garlic
• 12 ounces (340g) Brown Lentils
• 2 Bay Leaves
• 4 cups Water
• Pinch Salt
• 2 teaspoons (10ml) Apple Cider Vinegar
• Pinch Pepper
• 2 large Egg Plants
• 4 sprigs Rosemary
• 1/4 cup Pine nuts
• 2 tablespoons Parsley

Instructions

1. Position the oven rack in the centre and preheat the oven to 450°F (230°C). While the oven heats, start the lentils. Heat the olive oil in a medium saucepan over medium heat. Add the carrots, celery, and onion and cook, stirring, for about 4 minutes until softened but not browned. Add the garlic and cook for about 30 seconds until fragrant.
2. Add the lentils, bay leaves, water, and a pinch of salt to the pan. Bring to a gentle simmer, partially cover with a lid, and cook for about 30 minutes until the lentils are tender. Add more water if needed to keep the lentils submerged. Remove the lid, stir in the apple cider vinegar, and simmer until the mixture is moist but not soupy. Season with salt and pepper to taste, cover, and keep warm.
3. While the lentils cook, prepare the eggplants. Slice each eggplant in half lengthwise. Score the flesh in a crosshatch pattern at 1-inch intervals, taking care not to cut through the skin. Place the halves cut-side up on a foil-lined baking sheet. Brush generously with olive oil, allowing it to absorb fully, then season with salt and pepper. Place a rosemary sprig on each half.
4. Roast the eggplants in the oven for 25–35 minutes, until the flesh is completely tender and well browned. Remove from the oven and discard the rosemary.
5. For serving, heat the olive oil and pine nuts in a medium skillet over medium heat. Cook, shaking the pan frequently, for about 4 minutes until the nuts are golden and fragrant. Transfer immediately to a bowl to stop cooking.
6. Stir half of the chopped parsley and rosemary into the lentils and spread them onto a serving platter. Arrange the roasted eggplant halves on top. Spoon tahini sauce over each eggplant, sprinkle with the toasted pine nuts and remaining herbs, drizzle with additional olive oil if desired, and serve.

instructions_source: editorial-classic