Instruction

• For the Lentils: Adjust oven rack to center position and preheat oven to 450°F to prepare for roasting eggplant
• Meanwhile, heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering
• Add carrots, celery, and onion and cook, stirring, until softened but not browned, about 4 minutes
• Add garlic and cook, stirring, until fragrant, about 30 seconds
• Add lentils, bay leaves, stock or water, and a pinch of salt
• Bring to a simmer, cover with the lid partially ajar, and cook until lentils are tender, about 30 minutes
• (Top up with water if lentils are at any point not fully submerged
• ) Remove lid, stir in vinegar, and reduce until lentils are moist but not soupy
• Season to taste with salt and pepper, cover, and keep warm until ready to serve
• 2
• For the Eggplant: While lentils cook, cut each eggplant in half
• Score flesh with the tip of a paring knife in a cross-hatch pattern at 1-inch intervals
• Transfer to a foil-lined rimmed baking sheet, cut side up, and brush each eggplant half with 1 tablespoon oil, letting each brushstroke be fully absorbed before brushing with more
• Season with salt and pepper
• Place a rosemary sprig on top of each one
• Transfer to oven and roast until completely tender and well charred, 25 to 35 minutes
• Remove from oven and discard rosemary
• 3
• To Serve: Heat 2 tablespoons olive oil and pine nuts in a medium skillet set over medium heat
• Cook, tossing nuts frequently, until golden brown and aromatic, about 4 minutes
• Transfer to a bowl to halt cooking
• Stir half of parsley and rosemary into lentils and transfer to a serving platter
• Arrange eggplant halves on top
• Spread a few tablespoons of tahini sauce over each eggplant half and sprinkle with pine nuts
• Sprinkle with remaining parsley and rosemary, drizzle with additional olive oil, and serve