Roasted Eggplant With Tahini Pine Nuts and Lentils Recipe

Name: 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