Roasted Eggplant With Tahini, Pine Nuts, and Lentils Recipe
"This dish of eggplant roasted until caramelized and tender, served over stewed lentils with an extraordinarily light and creamy tahini sauce and crunchy pine nuts, was dinner and lunch for more meals than I care to count a couple of weeks back. Not that I'm complaining: It's extremely good...."
INGREDIENTS
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For the Lentils:
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2 tablespoons (30ml) extra-virgin olive oil
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2 small carrots, peeled and cut into 1/2-inch chunks (about 1 cup; 170g)
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2 small stalks celery, cut into 1/4-inch slices (about 1 cup; 115g)
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1 medium onion, finely diced (about 1 cup; 225g)
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6 medium cloves garlic, thinly sliced
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12 ounces (340g) brown or de Puy lentils
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2 bay leaves
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4 cups homemade vegetable stock or water (about 1L) (see note)
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Kosher salt
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2 teaspoons (10ml) red wine vinegar, apple cider vinegar, or sherry vinegar
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Freshly ground black pepper
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For the Eggplant:
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2 large Italian or small globe eggplants, about 1 pound (450g) each
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4 tablespoons (60ml) extra-virgin olive oil
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Kosher salt and freshly ground black pepper
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4 large sprigs fresh rosemary
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To Serve:
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2 tablespoons (30ml) extra-virgin olive oil, plus more for drizzling
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1/4 cup pine nuts (about 2 1/2 ounces; 70g)
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1 recipe Tahini Sauce With Garlic and Lemon
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2 tablespoons minced fresh parsley leaves
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1 tablespoon chopped fresh rosemary leaves
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