Roasted Eggplant With Tahini, Pine Nuts, and Lentils

Roasted Eggplant with Tahini, Pine Nuts, and Lentils is a delightful American vegetarian dish that combines rich flavors and satisfying textures. This recipe features tender roasted eggplant drizzled with creamy tahini, topped with crunchy pine nuts, and served alongside hearty lentils for a wholesome meal.

By API | Prep: 15 min | Cook: 30 min | Serves: 4

Tags: American, Pulse, Nutty, Vegetarian, Vegan, Gluten-Free, Dairy-Free, Egg-Free

Ingredients

• 2 g olive oil
• 2 pcs carrot
• 2 pcs celery
• 1 pcs onion
• 6 pcs garlic
• 12 pcs brown lentils
• 2 pcs bay leaves
• 4 ml water
• 1 g salt
• 2 tsp apple cider vinegar
• 1 g peppers
• 2 pcs egg plants
• 4 tbsp rosemary
• 0.25 g pine nuts
• 2 g parsley

Instructions

1. Move the oven rack to the center position.
2. Set the oven temperature to 450°F.
3. In a medium saucepan, warm 2 tablespoons of olive oil over medium heat until it becomes glossy.
4. Incorporate the carrots, celery, and onion into the saucepan, cooking and stirring until they become tender but not browned, which should take around 4 minutes.
5. Introduce the garlic to the saucepan and cook, stirring, until it releases its aroma, about 30 seconds.
6. In the saucepan, mix in the lentils, bay leaves, stock or water, and a small amount of salt.
7. Allow the mixture to reach a simmer.
8. Cover the saucepan with the lid slightly ajar and let it cook until the lentils are soft, approximately 30 minutes.
9. If at any point the lentils are not entirely submerged, add more water.
10. Take off the lid from the saucepan and incorporate vinegar.
11. Cook the mixture until the lentils are moist but not watery.
12. Adjust the flavor of the lentils with salt and pepper as needed.
13. Put the lid back on the saucepan and keep the lentils warm until it's time to serve.
14. Slice each eggplant in half.
15. Using the tip of a paring knife, create a cross-hatch pattern in the flesh of each eggplant half at 1-inch intervals.
16. Place the eggplant halves, cut side facing up, on a baking sheet lined with foil.
17. Coat each half of the eggplant with 1 tablespoon of oil, ensuring each application is absorbed before adding more.
18. Season the eggplant halves with salt and pepper.
19. Top each eggplant half with a sprig of rosemary.
20. Put the baking sheet in the oven and roast the eggplant until it is thoroughly tender and nicely charred, taking 25 to 35 minutes.
21. Take the baking sheet out of the oven and remove the rosemary.
22. In a medium skillet set over medium heat, heat 2 tablespoons of olive oil along with the pine nuts.
23. Toast the pine nuts, stirring frequently, until they turn golden brown and fragrant, about 4 minutes.
24. Transfer the toasted pine nuts to a bowl to stop the cooking process.
25. Mix half of the parsley and rosemary into the lentils.
26. Spoon the lentils onto a serving platter.
27. Place the roasted eggplant halves on top of the lentils.
28. Drizzle a few tablespoons of tahini sauce over each eggplant half.
29. Top the eggplant with the toasted pine nuts.
30. Finish with the remaining parsley and rosemary.
31. Drizzle with extra olive oil and enjoy.

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