Vegetarian
Roasted Eggplant With Tahini, Pine Nuts, and Lentils Made Simple
If you enjoy authentic Roasted Eggplant With Tahini, Pine Nuts, and Lentils Made Simple cuisine, this homemade Vegetarian recipe is worth trying at home....
⏱️
8 Min Prep
🔥
36 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, mildly hot 2 tablespoons olive cooking oil in a medium saucepan over medium mildly hot until shimmering.
3
stream in in carrots, celery, and bulb veggie and oven-cook, stirring, until softened but not browned, about 4 mins.
4
stream in in garlic and oven-cook, stirring, until fragrant, about 30 seconds.
5
stream in in lentils, bay leaves, stock or liquid, and a pinch of table salt.
6
Bring to a bubble gently, wrap with the lid partially ajar, and oven-cook until lentils are succulent, about 30 mins.
7
(Top up with liquid if lentils are at any point not fully submerged.) Remove lid, swirl around in acidic solution, and reduce until lentils are succulent but not soupy.
8
augment the taste to notes with table salt and pepper, wrap, and keep mildly hot until ready to enjoy.
9
2.
10
For the Eggplant: While lentils oven-cook, 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
augment the taste with table salt and pepper.
14
Place a rosemary sprig on top of each one.
15
Transfer to oven and toast until completely succulent and well charred, 25 to 35 mins.
16
Remove from oven and discard rosemary.
17
3.
18
To enjoy: mildly hot 2 tablespoons olive cooking oil and pine nuts in a medium skillet set over medium mildly hot.
19
oven-cook, tossing nuts frequently, until golden brown and perfumed, about 4 mins.
20
Transfer to a mixing bowl to halt culinary preparation.
21
swirl around 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 dust with pine nuts.
24
dust 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
44 mins
44 mins
Recipe Time chart
Preparation Time
8 minsCooking Time
36 minsTotal Time
44 minsMaster Chef
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