Roasted Eggplant With Tahini Pine Nuts and Lentils Recipe

Ingredients

• For the Lentils:
• 2 tablespoons (30ml) extra-virgin olive oil
• 2 small carrots, peeled and cut into 1/2-inch chunks (about 1 cup; 170g)
• 2 small stalks celery, cut into 1/4-inch slices (about 1 cup; 115g)
• 1 medium onion, finely diced (about 1 cup; 225g)
• 6 medium cloves garlic, thinly sliced
• 12 ounces (340g) brown or de Puy lentils
• 2 bay leaves
• 4 cups homemade vegetable stock or water (about 1L) (see note above)
• Kosher salt
• 2 teaspoons (10ml) red wine vinegar, apple cider vinegar, or sherry vinegar
• Freshly ground black pepper
• For the Eggplant:
• 2 large Italian or small globe eggplants, about 1 pound (450g) each
• 4 tablespoons (60ml) extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 4 large sprigs fresh rosemary
• To Serve:
• 2 tablespoons (30ml) extra-virgin olive oil, plus more for drizzling
• 1/4 cup pine nuts (about 2 1/2 ounces; 70g)
• 1 recipe Tahini Sauce With Garlic and Lemon
• 2 tablespoons minced fresh parsley leaves
• 1 tablespoon chopped fresh rosemary leaves

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