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Roasted Eggplant With Tahini, Pine Nuts, And Lentils Recipe
Ingredients
- For the Lentils:
- 2 tablespoons (30ml) extra-virgin olive oil
- 2 small carrots, peeled and cut into 1/2-inch chunks (about 1 cup; 170g)
- 2 small stalks celery, cut into 1/4-inch slices (about 1 cup; 115g)
- 1 medium onion, finely diced (about 1 cup; 225g)
- 6 medium cloves garlic, thinly sliced
- 12 ounces (340g) brown or de Puy lentils
- 2 bay leaves
- 4 cups homemade vegetable stock or water (about 1L) (see note above)
- Kosher salt
- 2 teaspoons (10ml) red wine vinegar, apple cider vinegar, or sherry vinegar
- Freshly ground black pepper
- For the Eggplant:
- 2 large Italian or small globe eggplants, about 1 pound (450g) each
- 4 tablespoons (60ml) extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 large sprigs fresh rosemary
- To Serve:
- 2 tablespoons (30ml) extra-virgin olive oil, plus more for drizzling
- 1/4 cup pine nuts (about 2 1/2 ounces; 70g)
- 1 recipe Tahini Sauce With Garlic and Lemon
- 2 tablespoons minced fresh parsley leaves
- 1 tablespoon chopped fresh rosemary leaves
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