Dinner

Roasted Eggplant With Tahini, Pine Nuts, and Lentils

Name: Roasted Eggplant With Tahini, Pine Nuts, and Lentils
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 tablespoons Olive oil; 2 small Carrots, cut into chunks; 2 small stalks Celery; 1 medium Onion, finely diced; 6 medium cloves Garlic, sliced; 12 ounces (340g) Brown lentils; 2 Bay leaves; 4 cups Water; Salt, Pinch; 2 teaspoons (10ml) Apple cider vinegar; Pepper, Pinch; 2 large Eggplants; 4 sprigs Rosemary; 1/4 cup Pine nuts; 2 tablespoons Parsley; Tahini sauce, a few tablespoons

Tender, charred eggplant is served over savory brown lentils and finished with tahini sauce, toasted pine nuts, herbs, and olive oil.

55 min
520 kcal
Vegetarian
American

Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.

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Roasted Eggplant With Tahini, Pine Nuts, and Lentils

Ingredients

For 4 servings

Steps

Step 1:
Adjust an oven rack to the center position and preheat the oven to 450°F.
Step 2:
Heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering.
Step 3:
Add the carrots, celery, and onion; cook, stirring, until softened but not browned, about 4 minutes.
4 min
Step 4:
Add the garlic and cook, stirring, until fragrant, about 30 seconds.
Step 5:
Add the lentils, bay leaves, water, and a pinch of salt.
Step 6:
Bring to a simmer, cover with the lid partially ajar, and cook until the lentils are tender, about 30 minutes. Top up with water if the lentils are not fully submerged.
30 min
Step 7:
Remove the lid, stir in the vinegar, and reduce until the lentils are moist but not soupy.
Step 8:
Season the lentils to taste with salt and pepper, cover, and keep warm until ready to serve.
Step 9:
While the lentils cook, cut each eggplant in half.
Step 10:
Score the flesh with the tip of a paring knife in a cross-hatch pattern at 1-inch intervals.
Step 11:
Transfer the eggplant halves, cut side up, to a foil-lined rimmed baking sheet. Brush each half with 1 tablespoon oil, letting each brushstroke absorb fully before adding more.
Step 12:
Season with salt and pepper, then place a rosemary sprig on top of each eggplant half.
Step 13:
Roast until completely tender and well charred, 25 to 35 minutes. Remove from the oven and discard the rosemary.
25–35 min
Step 14:
Heat 2 tablespoons olive oil and the pine nuts in a medium skillet over medium heat.
Step 15:
Cook, tossing the nuts frequently, until golden brown and aromatic, about 4 minutes. Transfer to a bowl to halt cooking.
4 min
Step 16:
Stir half of the parsley and rosemary into the lentils and transfer them to a serving platter.
Step 17:
Arrange the eggplant halves on top of the lentils.
Step 18:
Spread a few tablespoons of tahini sauce over each eggplant half and sprinkle with pine nuts.
Step 19:
Sprinkle with the remaining parsley and rosemary, drizzle with additional olive oil, and serve.