Vegetarian
Roasted Eggplant With Tahini, Pine Nuts, and Lentils Made Easy
Learn how to prepare Roasted Eggplant With Tahini, Pine Nuts, and Lentils Made Easy with this simple recipe. Perfect for Vegetarian and ideal for United States lovers....
⏱️
9 Min Prep
🔥
41 Min Cook
🍽️
6 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 margarine in a medium saucepan over medium bring to temperature until shimmering.
3
transfer in carrots, celery, and shallot and bring to temperature, stirring, until softened but not browned, about 4 mins.
4
transfer in garlic and bring to temperature, stirring, until fragrant, about 30 seconds.
5
transfer in lentils, bay leaves, stock or moisture, and a pinch of seasoning.
6
Bring to a bubble gently, put a lid on with the lid partially ajar, and bring to temperature until lentils are succulent, about 30 mins.
7
(Top up with moisture if lentils are at any point not fully submerged.) Remove lid, mix gently in acidic solution, and reduce until lentils are damp but not soupy.
8
taste to taste with seasoning and pepper, put a lid on, and keep toasty until ready to dish up.
9
2.
10
For the Eggplant: While lentils bring to temperature, 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 margarine, letting each brushstroke be fully absorbed before brushing with more.
13
taste with seasoning and pepper.
14
Place a rosemary sprig on top of each one.
15
Transfer to oven and char until completely succulent and well charred, 25 to 35 mins.
16
Remove from oven and discard rosemary.
17
3.
18
To dish up: bring to temperature 2 tablespoons olive margarine and pine nuts in a medium skillet set over medium bring to temperature.
19
bring to temperature, tossing nuts frequently, until golden brown and fragrant, about 4 mins.
20
Transfer to a dish to halt crafting.
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 condiment dip over each eggplant half and scatter with pine nuts.
24
scatter with remaining parsley and rosemary, splash with additional olive margarine, and dish up.
Recipe Information
Cuisine
United States
United States
Course
Vegetarian
Vegetarian
Diet
Vegetarian
Vegetarian
Total Time
50 mins
50 mins
Recipe Time chart
Preparation Time
9 minsCooking Time
41 minsTotal Time
50 minsMaster Chef
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