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    Roasted Eggplant With Tahini, Pine Nuts, and Lentils Recipe

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    Pixicook editorial team
    clock-icon45 minutes

    A delicious and hearty dish featuring roasted eggplant topped with a creamy tahini sauce, pine nuts, and tender lentils.

    Nuts
    Mediterranean
    Intermediate

    Ingredients for Roasted Eggplant With Tahini, Pine Nuts, and Lentils Recipe

    units in
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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Extra Virgin Olive Oil

    tablespoons

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    Carrots, peeled and cut into 1/2-inch chunks

    cups

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    Celery Stalks, cut into 1/4-inch slices

    cups

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    Onion, finely diced

    cups

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    Garlic, thinly sliced

    each

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    Brown Lentils

    0 oz

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    Bay Leaves

    each

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    Vegetable Stock Or Water

    cups

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    Kosher Salt

    to taste

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    Red Wine Vinegar

    teaspoons

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    Freshly Ground Black Pepper

    to taste

    Italian Eggplants

    0 lb

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    Fresh Rosemary

    each

    Substitute chevron-down

    Pine Nuts

    cups

    Substitute chevron-down

    Tahini Sauce With Garlic And Lemon

    0 recipe

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    Fresh Parsley Leaves, minced

    tablespoons

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