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

Steps

1. For the Lentils: Adjust oven rack to center position and preheat oven to 450°F to prepare for roasting eggplant. Meanwhile, heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering. Add carrots, celery, and onion and cook, stirring, until softened but not browned, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add lentils, bay leaves, s
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3. For the Eggplant: While lentils cook, cut each eggplant in half. Score flesh with the tip of a paring knife in a cross-hatch pattern at 1-inch intervals. 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. Season with salt and pepper. Place a rosemary sprig on top of eac
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5. To Serve: Heat 2 tablespoons olive oil and pine nuts in a medium skillet set over medium heat. Cook, tossing nuts frequently, until golden brown and aromatic, about 4 minutes. Transfer to a bowl to halt cooking. Stir half of parsley and rosemary into lentils and transfer to a serving platter. Arrange eggplant halves on top. Spread a few tablespoons of tahini sauce over each eggplant half and sprin