Roasted Eggplant With Tahini, Pine Nuts, and Lentils

Instructions

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.

3- Add carrots, celery, and onion and cook, stirring, until softened but not browned, about 4 minutes.

4- Add garlic and cook, stirring, until fragrant, about 30 seconds.

5- Add lentils, bay leaves, stock or water, and a pinch of salt.

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

7- (Top up with water if lentils are at any point not fully submerged.

8- ) Remove lid, stir in vinegar, and reduce until lentils are moist but not soupy.

9- Season to taste with salt and pepper, cover, and keep warm until ready to serve.

10- 2.

11- For the Eggplant: While lentils cook, cut each eggplant in half.

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

13- 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.

14- Season with salt and pepper.

15- Place a rosemary sprig on top of each one.

16- Transfer to oven and roast until completely tender and well charred, 25 to 35 minutes.

17- Remove from oven and discard rosemary.

18- 3.

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

20- Cook, tossing nuts frequently, until golden brown and aromatic, about 4 minutes.

21- Transfer to a bowl to halt cooking.

22- Stir half of parsley and rosemary into lentils and transfer to a serving platter.

23- Arrange eggplant halves on top.

24- Spread a few tablespoons of tahini sauce over each eggplant half and sprinkle with pine nuts.

25- Sprinkle with remaining parsley and rosemary, drizzle with additional olive oil, and serve.