Roasted Eggplant With Tahini, Pine Nuts, and Lentils

Story behind the dish

Imagine a sun-drenched Mediterranean kitchen where the air is filled with the fragrant aroma of roasting eggplants and toasted pine nuts. This dish is a celebration of simple, wholesome ingredients coming together in harmony—warm, creamy lentils paired with smoky, charred eggplant, topped with a velvety tahini drizzle. It’s a comforting yet vibrant centerpiece that’s perfect for sharing with loved ones, whether for a cozy weeknight dinner or a special gathering.

Cooking this dish feels like a warm embrace: the roasting eggplants release a smoky aroma, while the lentils bubble gently in a comforting broth flavored with carrots, celery, and garlic. Each element adds its own soul to the dish, making it a truly satisfying and nourishing experience.

Ingredients

• 2 tablespoons olive oil + 2 additional tablespoons (30 ml)
• 2 small carrots, cut into chunks
• 2 small stalks celery, sliced
• 1 medium onion, finely diced
• 6 cloves garlic, sliced
• 12 oz (340 g) brown lentils
• 2 bay leaves
• 4 cups water
• Pinch of salt
• 2 teaspoons (10 ml) apple cider vinegar
• Pinch of pepper
• 2 large eggplants
• 4 sprigs rosemary
• 1/4 cup pine nuts (about 1 oz)
• 2 tablespoons chopped parsley
• Tahini sauce (for drizzling)

Step-by-step

1. Prepare the Lentils:
   Adjust your oven rack to the center and preheat to 450°F. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the carrots, celery, and onion, cooking until softened, about 4 minutes. Stir in the sliced garlic and cook until fragrant, about 30 seconds. Add the lentils, bay leaves, water, and a pinch of salt. Bring to a simmer, then partially cover with a lid and cook until the lentils are tender, approximately 30 minutes. If needed, add more water to keep the lentils submerged. Remove from heat, stir in the apple cider vinegar, and cook until the lentils are moist but not soupy. Season with salt and pepper, cover, and keep warm.

2. Roast the Eggplants:
   While the lentils simmer, prepare the eggplants. Cut each in half lengthwise and score the flesh in a crosshatch pattern at 1-inch intervals. Place them on a foil-lined baking sheet, cut side up. Brush each half with 1 tablespoon of olive oil, allowing each stroke to fully absorb before adding more. Season with salt and pepper and top each with a sprig of rosemary. Roast in the oven until the eggplants are tender and well charred, about 25-35 minutes. Once done, discard the rosemary sprigs.

3. Assemble and Serve:
   In a medium skillet over medium heat, toast the pine nuts in 2 tablespoons of olive oil until golden and aromatic, about 4 minutes. Transfer to a bowl to stop cooking. Mix half of the chopped parsley and rosemary into the warm lentils. Spread the lentils on a serving platter, then top with the roasted eggplant halves. Drizzle each with a few tablespoons of tahini sauce. Sprinkle with the toasted pine nuts, remaining parsley, and rosemary. Finish with a drizzle of olive oil and serve warm.

Chef’s tips & serving ideas

• For an extra burst of flavor, sprinkle a pinch of smoked paprika or sumac over the roasted eggplants before serving.
• This dish pairs beautifully with warm pita bread or a simple green salad dressed with lemon and olive oil.

Closing thoughts

There’s something truly magical about turning humble ingredients into a dish that sings with flavor and warmth. This roasted eggplant with tahini, pine nuts, and lentils is a celebration of simple pleasures—crunchy, tender, smoky, and creamy all at once. Whether served as a hearty main or a flavorful side, it’s sure to stir comfort and joy at your table. Enjoy creating this vibrant dish and sharing its warmth with loved ones!