Roasted Eggplant with Tahini, Pine Nuts, and Lentils

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Lou

subheading: For the Lentils:

2 tablespoons (30ml) extra-virgin olive oil

2 small carrots, peeled and cut into ½-inch chunks (about 1 cup; 170g)

2 small stalks celery, cut into ¼-inch slices (about 1 cup; 115g)

1 medium onion, finely diced (about 1 cup; 225g)

6 medium cloves garlic, thinly sliced

12 ounces (340g) brown or de Puy lentils

2 bay leaves

4 cups homemade vegetable stock or water (about 1L) (see note above)

Kosher salt

2 teaspoons (10ml) red wine vinegar, apple cider vinegar, or sherry vinegar

Freshly ground black pepper

subheading: For the Eggplant:

2 large Italian or small globe eggplants, about 1 pound (450g) each

4 tablespoons (60ml) extra-virgin olive oil

Kosher salt and freshly ground black pepper

4 large sprigs fresh rosemary

subheading: To Serve:

2 tablespoons (30ml) extra-virgin olive oil, plus more for drizzling

¼ cup pine nuts (about 2 ½ ounces; 70g)

1 recipe Tahini Sauce With Garlic and Lemon

2 tablespoons minced fresh parsley leaves

1 tablespoon chopped fresh rosemary leaves

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