Instructions
For the Lentils: Begin by positioning your oven rack in the center and preheating your oven to 450°F, as you'll soon roast the eggplant. Meanwhile, warm 2 tablespoons of olive oil in a medium saucepan over medium heat until it shimmers gently. Add the chopped carrots, celery, and diced onion to the pan, stirring frequently until they soften — this should take about 4 minutes. Be careful not to brown them; you want them tender and fragrant. Next, stir in the sliced garlic and cook for about 30 seconds until its aroma fills the kitchen. Add the brown lentils, bay leaves, and pour in the stock or water along with a pinch of salt. Bring everything to a gentle simmer, covering the pan partially to allow steam to escape, letting the lentils cook undisturbed until tender—this usually takes around 30 minutes. Keep an eye on the liquid and add more water if the lentils are not fully submerged to prevent drying out. Once tender, remove the lid, stir in the apple cider vinegar, and reduce the mixture until the lentils are moist but not soupy. Taste and adjust seasoning with salt and pepper. Then cover the pot again and keep warm until ready to serve. For the Eggplant: While your lentils are cooking, prepare the eggplants. Slice each one in half lengthwise. Using a paring knife, score the flesh in a cross-hatch pattern, spacing the cuts about 1 inch apart; this helps the oil and heat penetrate deeply, softening the flesh thoroughly. Place the eggplant halves cut side up on a foil-lined rimmed baking sheet. Brush each half generously with olive oil — apply one brushstroke at a time, letting the oil soak in before adding more. Season with salt and freshly ground pepper, then top each half with a sprig of fresh rosemary to infuse aromatic notes during roasting. Roast in your preheated oven for 25 to 35 minutes, until the eggplants are very tender and develop a beautifully charred surface. Remove from the oven and discard the rosemary sprigs. To Serve: Warm 2 tablespoons olive oil in a medium skillet over medium heat. Add the pine nuts and cook, stirring frequently, until they turn a gorgeous golden brown and release a nutty aroma, about 4 minutes. Transfer the toasted nuts to a bowl immediately to stop cooking and prevent burning. Fold half of the chopped parsley and rosemary into the warm lentils, mixing gently. Spread the lentils evenly on a serving platter, then arrange the roasted eggplant halves on top. Generously spread tahini sauce over each eggplant half, then sprinkle with the toasted pine nuts. Finish with the remaining parsley and rosemary, drizzle extra olive oil over the entire dish, and serve promptly. Tips: For even more flavor, you might toast the pine nuts with a pinch of sea salt. When scoring the eggplant, avoid cutting through the skin to maintain its structure. The apple cider vinegar brightens the lentils; feel free to adjust the amount to suit your taste. Pair this dish with warm, crusty bread or a fresh green salad to balance the rich textures.
