Roasted Eggplant With Tahini, Pine Nuts, and Lentils

Preparar

1. 🥄For the Lentils: Adjust oven rack to center position and preheat oven to 450°F to prepare for roasting eggplant.
2. 🔥Meanwhile, heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering.

Cocinar

1. 🔥Add carrots, celery, and onion and cook, stirring, until softened but not browned, about 4 minutes.
2. 🧂Add garlic and cook, stirring, until fragrant, about 30 seconds.

Pasos

1. 🧂Add lentils, bay leaves, stock or water, and a pinch of salt.

Cocinar

1. 🍳Bring to a simmer, cover with the lid partially ajar, and cook until lentils are tender, about 30 minutes.

Pasos

1. 🫇(Top up with water if lentils are at any point not fully submerged.) Remove lid, stir in vinegar, and reduce until lentils are moist but not soupy.

Preparar

1. 🍽️Season to taste with salt and pepper, cover, and keep warm until ready to serve.

Pasos

1. 🌿2.

Preparar

1. ✨For the Eggplant: While lentils cook, cut each eggplant in half.

Pasos

1. 🥄Score flesh with the tip of a paring knife in a cross-hatch pattern at 1-inch intervals.

Preparar

1. 🔥Transfer to a foil-lined rimmed baking sheet, cut side up, and brush each eggplant half with 1 tablespoon oil, letting each brushstroke be fully absorbed before brushing with more.
2. 🧂Season with salt and pepper.

Pasos

1. 🧂Place a rosemary sprig on top of each one.

Cocinar

1. 🍳Transfer to oven and roast until completely tender and well charred, 25 to 35 minutes.

Pasos

1. 🫇Remove from oven and discard rosemary.
2. 🍽️3.

Servir

1. 🍽️To Serve: Heat 2 tablespoons olive oil and pine nuts in a medium skillet set over medium heat.

Cocinar

1. 🌿Cook, tossing nuts frequently, until golden brown and aromatic, about 4 minutes.
2. ✨Transfer to a bowl to halt cooking.

Pasos

1. ✨Stir half of parsley and rosemary into lentils and transfer to a serving platter.
2. 🥄Arrange eggplant halves on top.
3. 🔥Spread a few tablespoons of tahini sauce over each eggplant half and sprinkle with pine nuts.

Servir

1. 🥄Sprinkle with remaining parsley and rosemary, drizzle with additional olive oil, and serve.