45 minutes
A delicious and hearty dish featuring roasted eggplant topped with a creamy tahini sauce, pine nuts, and tender lentils.
tablespoons
Carrots, peeled and cut into 1/2-inch chunks
cups
Celery Stalks, cut into 1/4-inch slices
cups
Onion, finely diced
cups
Garlic, thinly sliced
each
Brown Lentils
0 oz
each
to taste
teaspoons
to taste
Italian Eggplants
0 lb
each
cups
Fresh Parsley Leaves, minced
tablespoons
1. Preheat oven
Preheat your oven to 450°F (230°C) to get it ready for roasting the eggplant.
2. Cook vegetables
In a medium saucepan, heat 2 tablespoons of extra-virgin olive oil until it shimmers. Add the carrots, celery, and onion, cooking them for about 4 minutes until they soften but don't brown. Stir in the garlic and cook for about 30 seconds until it's aromatic.
3. Cook lentils
Add the brown or de Puy lentils, bay leaves, vegetable stock or water, and a pinch of kosher salt. Bring everything to a simmer, then partially cover the saucepan. Let it cook for about 30 minutes, ensuring the lentils become tender but not mushy. Stir in the red wine vinegar and reduce the mixture until it is moist. Season with kosher salt and freshly ground black pepper to taste and keep warm until you're ready to serve.
4. Prepare eggplants
While the lentils are cooking, prepare the eggplants. Cut them in half and score the flesh in a cross-hatch pattern at 1-inch intervals using a paring knife. Brush the cut sides generously with 4 tablespoons of extra-virgin olive oil, then season with kosher salt and freshly ground black pepper. Place a rosemary sprig on top of each eggplant half. Arrange them on a foil-lined rimmed baking sheet and roast in the preheated oven for 25 to 35 minutes until tender and well charred.
5. Toast pine nuts
As the eggplants roast, heat 2 tablespoons of extra-virgin olive oil in a medium skillet over medium heat. Add the pine nuts and cook for about 4 minutes until they turn golden brown and aromatic.
6. Combine and serve
Stir half of the minced fresh parsley leaves and the chopped fresh rosemary into the lentils. Transfer the lentils to a serving platter and arrange the roasted eggplants on top. Spread the Tahini Sauce With Garlic and Lemon over the eggplants, then sprinkle with the toasted pine nuts, remaining fresh parsley leaves, and fresh rosemary. Finish with a drizzle of extra-virgin olive oil before serving.
Crumble some feta cheese over the top for a salty, creamy texture.
A dash of balsamic vinegar or pomegranate molasses over the caramelized eggplant can add a nice acidic balance.
Cook the lentils in vegetable or chicken stock instead of water, or add a bay leaf and whole cloves of garlic to the cooking water for additional flavor layers.
Dollops of goat cheese can add a tangy richness.
Add lemon or orange zest into the tahini sauce for a citrusy kick.
Choose eggplants that are firm and heavy for their size with smooth, shiny skin. Sweating the eggplant with salt before cooking can help draw out bitterness and excess moisture, leading to better caramelization.
Be generous with salt and use a mixture of spices such as cumin, coriander, smoked paprika, or a touch of cinnamon to add depth to the dish.
To achieve a deep caramelization on the eggplant, make sure to use a hot pan and do not overcrowd it. Consider roasting the eggplant in the oven for a more even caramelization.
Use French green lentils or black beluga lentils if possible, as they hold their shape well after cooking. Cook the lentils until just tender to avoid a mushy texture.
Use a high-quality tahini for the sauce with a nutty and smooth flavor, as it can vary greatly between brands.
Comments (0)