Roasted Eggplant With Tahini, Pine Nuts, and Lentils

Name: Roasted Eggplant With Tahini, Pine Nuts, and Lentils
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: american
Ingredients: 2 tablespoons Olive Oil; 2 small cut into chunks Carrots; 2 small stalks Celery; 1 medium finely diced Onion; 6 medium cloves sliced Garlic; 12 ounces (340g) Brown Lentils; 2 Bay Leaves; 4 cups Water; Pinch Salt; 2 teaspoons (10ml) Apple Cider Vinegar; Pinch Pepper; 2 large Egg Plants; 4 sprigs Rosemary; 1/4 cup Pine nuts; 2 tablespoons Parsley

A classic American vegetarian from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

671

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as American Vegetarian in TheMealDB. Original source: http://www.seriouseats.com/recipes/2016/03/roasted-eggplant-tahini-pine-nut-lentil-vegan-experience-recipe.html

Ingredients

2 tablespoonsOlive Oil
2 small cut into chunksCarrots
2 small stalksCelery
1 medium finely dicedOnion
6 medium cloves slicedGarlic
12 ounces (340g)Brown Lentils
2Bay Leaves
4 cupsWater
PinchSalt
2 teaspoons (10ml)Apple Cider Vinegar
PinchPepper
2 largeEgg Plants
4 sprigsRosemary
1/4 cupPine nuts
2 tablespoonsParsley

Instructions

01
For the Lentils: Adjust oven rack to center position and preheat oven to 450°F to prepare for roasting eggplant. Meanwhile, heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering. Add carrots, celery, and onion and cook, stirring, until softened but not browned, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add lentils, bay leaves, stock or water, and a pinch of salt. Bring to a simmer, cover with the lid partially ajar, and cook until lentils are tender, about 30 minutes. (Top up with water if lentils are at any point not fully submerged.) Remove lid, stir in vinegar, and reduce until lentils are moist but not soupy. Season to taste with salt and pepper, cover, and keep warm until ready to serve.
02
2.
03
For the Eggplant: While lentils cook, cut each eggplant in half. Score flesh with the tip of a paring knife in a cross-hatch pattern at 1-inch intervals. 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. Season with salt and pepper. Place a rosemary sprig on top of each one. Transfer to oven and roast until completely tender and well charred, 25 to 35 minutes. Remove from oven and discard rosemary.
04
3.
05
To Serve: Heat 2 tablespoons olive oil and pine nuts in a medium skillet set over medium heat. Cook, tossing nuts frequently, until golden brown and aromatic, about 4 minutes. Transfer to a bowl to halt cooking. Stir half of parsley and rosemary into lentils and transfer to a serving platter. Arrange eggplant halves on top. Spread a few tablespoons of tahini sauce over each eggplant half and sprinkle with pine nuts. Sprinkle with remaining parsley and rosemary, drizzle with additional olive oil, and serve.