Home / United States / Easy Roasted Eggplant With Tahini, Pine Nuts, and Lentils Recipe
Easy Roasted Eggplant With Tahini, Pine Nuts, and Lentils Recipe
Vegetarian

Easy Roasted Eggplant With Tahini, Pine Nuts, and Lentils Recipe

Easy Roasted Eggplant With Tahini, Pine Nuts, and Lentils Recipe is a delicious Vegetarian dish that can be prepared in just a few simple steps....

⏱️

14 Min Prep

🔥

26 Min Cook

🍽️

2 Servings

🥗

Vegetarian

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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
mix in carrots, celery, and shallot and prepare, stirring, until softened but not browned, about 4 mins.
4
mix in garlic and prepare, stirring, until fragrant, about 30 seconds.
5
mix in lentils, bay leaves, stock or moisture, and a pinch of seasoning.
6
Bring to a bubble gently, wrap with the lid partially ajar, and prepare until lentils are yielding, about 30 mins.
7
(Top up with moisture if lentils are at any point not fully submerged.) Remove lid, swirl around in acidic solution, and reduce until lentils are yielding but not soupy.
8
augment the taste to salty profile with seasoning and pepper, wrap, and keep mildly hot until ready to offer.
9
2.
10
For the Eggplant: While lentils prepare, 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 seasoning and pepper.
14
Place a rosemary sprig on top of each one.
15
Transfer to oven and bake until completely yielding and well charred, 25 to 35 mins.
16
Remove from oven and discard rosemary.
17
3.
18
To offer: bring to temperature 2 tablespoons olive cooking oil and pine nuts in a medium skillet set over medium bring to temperature.
19
prepare, tossing nuts frequently, until golden brown and scented, about 4 mins.
20
Transfer to a dish 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 gravy over each eggplant half and scatter with pine nuts.
24
scatter with remaining parsley and rosemary, splash with additional olive cooking oil, and offer.

Recipe Information

Cuisine
United States
Course
Vegetarian
Diet
Vegetarian
Total Time
40 mins

Recipe Time chart

Preparation Time

14 mins

Cooking Time

26 mins

Total Time

40 mins
#unitedstates #vegetarian #vegetarian
Author

Master Chef

Experience the joy of home cooking with recipes that combine simplicity, nutrition, and incredible taste. Browse hundreds of carefully curated dishes ranging from classic comfort foods to exciting international specialties. Every recipe includes practical cooking advice, preparation times, and easy instructions to help you achieve delicious results. Whether you're an experienced chef or just starting your culinary adventure, you'll always find inspiration for your next homemade meal.

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