Ingredients
- Brown Lentils (12 ounces (340g))
- Eggplants (2 large)
- Olive Oil (4 tablespoons)
- Pine Nuts (1/4 cup)
- Carrots (2 small cut into chunks)
- Celery (2 small stalks)
- Onion (1 medium finely diced)
- Garlic (6 medium cloves sliced)
- Bay Leaves (2)
- Water (4 cups)
- Apple Cider Vinegar (2 teaspoons (10ml))
- Salt (Pinch)
- Pepper (Pinch)
- Rosemary (4 sprigs)
- Parsley (2 tablespoons)
Instructions
Steps
- Prepare the lentils: Preheat your oven to 450°F (230°C). In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add 2 small carrots, 2 small stalks of celery, and 1 medium onion; cook until softened, about 4 minutes. Stir in 6 cloves of sliced garlic and cook until fragrant, about 30 seconds. Add 12 ounces of brown lentils, 2 bay leaves, 4 cups of water, and a pinch of salt. Bring to a simmer and cover partially, cooking until lentils are tender, about 30 minutes. Add more water if needed. Stir in 2 teaspoons of apple cider vinegar and let the mixture reduce until moist but not soupy. Season with salt and pepper, then keep warm.
- Roast the eggplant: While the lentils are cooking, cut 2 large eggplants in half and score the flesh in a cross-hatch pattern. Place them cut side up on a foil-lined baking sheet, brush each half with 1 tablespoon of olive oil (allowing it to absorb), and season with salt and pepper. Top each with a sprig of rosemary. Roast in the oven until tender and charred, about 25 to 35 minutes. Remove and discard the rosemary.
- Prepare the topping: In a skillet, heat 2 tablespoons of olive oil and 1/4 cup of pine nuts over medium heat. Cook, stirring frequently, until the nuts are golden and aromatic, about 4 minutes. Transfer to a bowl to stop cooking. Mix half of 2 tablespoons of parsley and rosemary into the lentils, then transfer to a serving platter. Place the roasted eggplant halves on top, drizzle with tahini, sprinkle with pine nuts, and garnish with remaining parsley and rosemary. Drizzle with more olive oil before serving.