Cook mode · Vegetables
Roasted Aubergine with Velvety Tahini and Herb-Infused Lentils
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.
50 min · serves 4
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5:00Step 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.
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
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