Roasted Eggplant With Tahini, Pine Nuts, and Lentils

Name: Roasted Eggplant With Tahini, Pine Nuts, and Lentils
Prep time: 23 min
Cook time: 1 h 15 min
Total time: 1 h 38 min
Yield: 4 servings
Cuisine: United States
Ingredients: 2 tbsp olive oil; 2 carrots; 2 celery; 1 onion; 6 garlic; 12 oz brown lentils; 2 bay leaves; 4 cups water; Pinch salt; 2 tsp apple cider vinegar; Pinch pepper; 2 egg plants; 4 sprigs rosemary; ¼ cup pine nuts; 2 tbsp parsley

An United States dinner made with beans & lentils. Ready in about 1 hour 38 minutes. Difficulty: medium.

23 minPrep (about)
1 hr 15 minCook (about)
1 hr 38 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

Main ingredient

9 oz brown lentils

Fresh & other

2 carrots
2 celery
1 onion
5 garlic
3 cups water
2 egg plants
3 sprigs rosemary Shopping tip: Fresh sprigs. Dried works (use a third as much).
3 tbsp pine nuts

Sauces & oils

1 ½ tbsp olive oil
1 ½ tsp apple cider vinegar

Spices & seasonings (4): bay leaves, salt, pepper, parsley

2 bay leaves
Pinch salt
Pinch pepper
1 ½ tbsp parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.

How to make it

Steps in our own plain words.

For your Lentils: Adjust oven rack.
Do it to center position and turn the oven on to 450°F.
Do it to prepare for roasting eggplant.
While that cooks, heat 1 ½ tablespoons olive oil in medium pot over medium heat until shimmering.
Add carrots, celery, and onion.
Heat, stirring, till softened but not browned, about 4 minutes.
Add garlic.
Cook, stirring, until it smells good, about 30 seconds.
Add lentils, bay leaves, or water, and a pinch of salt.
Bring to a simmer.
Cover with the lid partially ajar.
Heat until lentils are tender, about 30 minutes.
Remove lid.
Stir in vinegar.
Reduce till lentils are moist but not soupy.
Season to taste with salt and pepper.
Cover.
Keep warm until ready to serve.
For the Eggplant: While lentils cook.
Cut each eggplant in half.
Score flesh using your tip of paring knife in cross-hatch pattern at 1-inch intervals.
Move to a foil-lined rimmed sheet pan.
Cut side up, and brush every eggplant half with 2 ¼ tsp oil, letting every brushstroke be fully absorbed before brushing using more.
Season with salt and pepper.
Place a rosemary sprig over the top of each one.
Move to oven.
Roast till fully tender and fully charred, 25 to 35 minutes.
Take it out of the oven and discard rosemary.
To Dish up: Heat 1 ½ tablespoons olive oil plus pine nuts in a medium pan set over medium heat.
Cook, until golden and aromatic, about 4 minutes.
Toss nuts often.
Move to a bowl to halt cooking.
Mix half of parsley and rosemary into lentils.
Move to a serving platter.
Arrange eggplant halves on top.
Spread some tablespoons of tahini sauce over every eggplant half.
Sprinkle with pine nuts.
Sprinkle with rest of the parsley and rosemary, drizzle with more olive oil.
Serve.