Cook mode · American · Vegetables

Roasted Aubergine with Velvety Tahini and Herb-Infused Lentils

Name: Roasted Aubergine with Velvety Tahini and Herb-Infused Lentils
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 large Eggplants (Aubergines), halved; 6 tbsp Olive oil; 2 small Carrots, diced; 2 small Celery stalks, diced; 1 medium Onion, finely diced; 6 cloves Garlic, sliced; 340g Brown lentils; 2 Bay leaves; 2 tsp Apple cider vinegar; 4 Fresh rosemary sprigs; 1/4 cup Pine nuts; 2 tbsp Fresh parsley, chopped; 4 tbsp Tahini sauce

A sophisticated, nutrient-dense Mediterranean dish that marries the smoky richness of roasted eggplant with the earthy protein of slow-simmered lentils. This heart-healthy meal is finished with a creamy tahini drizzle and toasted pine nuts for a truly elegant dining experience.

25 min hands-on · + 27 min slow cooking · serves 4 · about 420 calories per serving

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Kitchen timer5:00Step 1 of 5

Prepare the Aromatic Base

Preheat your oven to 450°F (230°C). In a saucepan, heat 2 tablespoons of oil and sauté the carrots, celery, and onion until softened. Add the garlic for the final 30 seconds until fragrant.

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On the counter

Eggplants (Aubergines), halved2 large
Olive oil6 tbsp
Carrots, diced2 small
Celery stalks, diced2 small
Onion, finely diced1 medium
Garlic, sliced6 cloves
Brown lentils340g
Bay leaves2
Apple cider vinegar2 tsp
Fresh rosemary sprigs4
Pine nuts1/4 cup
Fresh parsley, chopped2 tbsp
Tahini sauce4 tbsp

Nutrition & balance

About 420 calories per person · serves 4

An estimate, not a nutrition label. Portions, ingredient brands and cooking methods affect the total.

To round out your plate

Vary your produce and protein choices across the week to round out this meal.

Ask a healthcare professional whether vitamin D, B12, iron or any supplement is appropriate for your diet and health needs; food is the first step. Choose organic ingredients when possible.

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Suggested sides