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seriouseats.com

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.
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17 ratings
· 45min · Vegan, Gluten free · 4 servings

Ingredients

Produce
• 2 Bay leaves
• 12 oz Brown or de puy lentils
• 2 Carrots, small
• 2 small stalks Celery
• 6 medium cloves Garlic
• 2 Italian or small globe eggplants, large
• 1 Onion, medium
• 2 tbsp Parsley, fresh leaves
• 1 Recipe tahini sauce with garlic and lemon
• 4 large sprigs Rosemary, fresh
• 1 tbsp Rosemary, fresh leaves
Baking & Spices
• 1 Black pepper, Freshly ground
• 1 Kosher salt
• 1 Kosher salt and freshly ground black pepper
Oils & Vinegars
• 8 tbsp Olive oil, extra-virgin
• 2 tsp Red wine vinegar
Nuts & Seeds
• 1/4 cup Pine nuts
Liquids
• 4 cups Vegetable stock or water, homemade