1 - For the Lentils: Adjust oven rack to center position and preheat oven to 450°F to prepare for roasting eggplant.
2 - Meanwhile, heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering.
3 - Add carrots, celery, and onion and cook, stirring, until softened but not browned, about 4 minutes.
4 - Add garlic and cook, stirring, until fragrant, about 30 seconds.
5 - Add lentils, bay leaves, stock or water, and a pinch of salt.
Roasted Eggplant With Tahini, Pine Nuts, and Lentils | Taste Board
6 - Bring to a simmer, cover with the lid partially ajar, and cook until lentils are tender, about 30 minutes.
7 - (Top up with water if lentils are at any point not fully submerged.
8 - ) Remove lid, stir in vinegar, and reduce until lentils are moist but not soupy.
9 - Season to taste with salt and pepper, cover, and keep warm until ready to serve.
10 - 2.
11 - For the Eggplant: While lentils cook, cut each eggplant in half.
12 - Score flesh with the tip of a paring knife in a cross-hatch pattern at 1-inch intervals.
13 - Transfer to a foil-lined rimmed baking sheet, cut side up, and brush each eggplant half with 1 tablespoon oil, letting each brushstroke be fully absorbed before brushing with more.
14 - Season with salt and pepper.
15 - Place a rosemary sprig on top of each one.
16 - Transfer to oven and roast until completely tender and well charred, 25 to 35 minutes.
17 - Remove from oven and discard rosemary.
18 - 3.
19 - To Serve: Heat 2 tablespoons olive oil and pine nuts in a medium skillet set over medium heat.
20 - Cook, tossing nuts frequently, until golden brown and aromatic, about 4 minutes.
21 - Transfer to a bowl to halt cooking.
22 - Stir half of parsley and rosemary into lentils and transfer to a serving platter.
23 - Arrange eggplant halves on top.
24 - Spread a few tablespoons of tahini sauce over each eggplant half and sprinkle with pine nuts.
25 - Sprinkle with remaining parsley and rosemary, drizzle with additional olive oil, and serve.
