Roasted Eggplant With Tahini, Pine Nuts, And Lentils Recipe

Prep Time

Cook Time

45m

Total Time

45m

This roasted eggplant with tahini, pine nuts, and lentils recipe is a delicious, nutritious dish. The lentils are cooked in a flavorful vegetable stock, while the eggplant is roasted with olive oil and rosemary. The dish is served with a creamy tahini sauce and sprinkled with pine nuts, parsley, and rosemary.

Eggplant

Lentil

Mediterranean

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Recipe Options

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

2 tablespoons (30ml) extra-virgin olive oil

2 small carrots, peeled and cut into 1/2-inch chunks (about 1 cup; 170g)

2 small stalks celery, cut into 1/4-inch slices (about 1 cup; 115g)

1 medium onion, finely diced (about 1 cup; 225g)

6 medium cloves garlic, thinly sliced

12 ounces (340g) brown or de Puy lentils

4 cups homemade vegetable stock or water (about 1L) (see note)

2 teaspoons (10ml) red wine vinegar, apple cider vinegar, or sherry vinegar

Freshly ground black pepper

2 large Italian or small globe eggplants, about 1 pound (450g) each

4 tablespoons (60ml) extra-virgin olive oil

Kosher salt and freshly ground black pepper

4 large sprigs fresh rosemary

2 tablespoons (30ml) extra-virgin olive oil, plus more for drizzling

1/4 cup pine nuts (about 2 1/2 ounces; 70g)

1 recipe Tahini Sauce With Garlic and Lemon

2 tablespoons minced fresh parsley leaves

1 tablespoon chopped fresh rosemary leaves

Roasted Eggplant With Tahini, Pine Nuts, And Lentils Recipe

Ingredients

For The Lentils

For The Eggplant

To Serve

Steps

Nutrition Facts

Roasted Eggplant With Tahini, Pine Nuts, And Lentils Recipe

Ingredients

For The Lentils

For The Eggplant

To Serve

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts