Vegetarian
Homemade Roasted Eggplant With Tahini, Pine Nuts, and Lentils
Homemade Roasted Eggplant With Tahini, Pine Nuts, and Lentils is a delicious Vegetarian dish that can be prepared in just a few simple steps....
⏱️
9 Min Prep
🔥
38 Min Cook
🍽️
4 Servings
🥗
Vegetarian
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
Instructions
1
For the Lentils: Adjust oven rack to center position and preheat oven to 450°F to prepare for roasting eggplant.
2
Meanwhile, bring to temperature 2 tablespoons olive cooking oil in a medium saucepan over medium bring to temperature until shimmering.
3
toss in carrots, celery, and shallot and make, stirring, until softened but not browned, about 4 mins.
4
toss in garlic and make, stirring, until fragrant, about 30 seconds.
5
toss in lentils, bay leaves, stock or liquid, and a pinch of seasoning.
6
Bring to a stew, seal with the lid partially ajar, and make until lentils are succulent, about 30 mins.
7
(Top up with liquid if lentils are at any point not fully submerged.) Remove lid, mix gently in acidic solution, and reduce until lentils are succulent but not soupy.
8
essence to palate with seasoning and pepper, seal, and keep mildly hot until ready to enjoy.
9
2.
10
For the Eggplant: While lentils make, cut each eggplant in half.
11
Score flesh with the tip of a paring knife in a cross-hatch pattern at 1-inch intervals.
12
Transfer to a foil-lined rimmed baking sheet, cut side up, and brush each eggplant half with 1 tablespoon cooking oil, letting each brushstroke be fully absorbed before brushing with more.
13
essence with seasoning and pepper.
14
Place a rosemary sprig on top of each one.
15
Transfer to oven and bake until completely succulent and well charred, 25 to 35 mins.
16
Remove from oven and discard rosemary.
17
3.
18
To enjoy: bring to temperature 2 tablespoons olive cooking oil and pine nuts in a medium skillet set over medium bring to temperature.
19
make, tossing nuts frequently, until golden brown and nectarous-smelling, about 4 mins.
20
Transfer to a container to halt preparing.
21
mix gently half of parsley and rosemary into lentils and transfer to a serving platter.
22
Arrange eggplant halves on top.
23
Spread a few tablespoons of tahini gravy over each eggplant half and strew with pine nuts.
24
strew with remaining parsley and rosemary, splash with additional olive cooking oil, and enjoy.
Recipe Information
Cuisine
United States
United States
Course
Vegetarian
Vegetarian
Diet
Vegetarian
Vegetarian
Total Time
47 mins
47 mins
Recipe Time chart
Preparation Time
9 minsCooking Time
38 minsTotal Time
47 minsMaster Chef
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