
By Serious Eats
Roasted Eggplant With Tahini, Pine Nuts, and Lentils Recipe
Instructions
Cook:45min
This dish of eggplant roasted until caramelized and tender, served over stewed lentils with an extraordinarily light and creamy tahini sauce and crunchy pine nuts, was dinner and lunch for more meals than I care to count a couple of weeks back. Not that I'm complaining: It's extremely good.
Updated at: Fri, 02 Aug 2024 14:43:00 GMT
Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
27
High
Nutrition per serving
Calories763.3 kcal (38%)
Total Fat43.4 g (62%)
Carbs72.4 g (28%)
Sugars9.5 g (11%)
Protein25.5 g (51%)
Sodium1205.1 mg (60%)
Fiber15.7 g (56%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

30mlextra-virgin olive oil

1 cupcarrots
small, peeled and cut into 1/2-inch chunks

1 cupstalks celery
small, cut into 1/4-inch slices

1 cuponion
medium, finely diced

6 clovesgarlic
medium, thinly sliced

340gbrown lentils
or de puy

2bay leaves

4 cupsvegetable stock
homemade, or water

kosher salt

10mlred wine vinegar
apple cider vinegar, or sherry vinegar

freshly ground black pepper

2 x 1 poundglobe eggplants
large, italian, or small

60mlextra-virgin olive oil

kosher salt

freshly ground black pepper

4 sprigsfresh rosemary
large

30mlextra-virgin olive oil
plus more for drizzling

¼ cuppine nuts

tahini sauce with garlic and lemon

2 tablespoonsfresh parsley leaves
minced

1 tablespoonfresh rosemary leaves
chopped
Instructions
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Notes
7 liked
0 disliked
Delicious
Easy
Go-to
Makes leftovers
Moist