Roasted Eggplant With Tahini, Pine Nuts, and Lentils

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1. Preheat oven to 450°F. In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Sauté carrots, celery, and onion until softened (about 4 minutes). Add garlic and cook for 30 seconds.

2. Add lentils, bay leaves, water, and salt. Simmer, partially covered, until lentils are tender (about 30 minutes). Stir in vinegar, reduce liquid until moist but not soupy, and season with salt and pepper. Keep warm.

3. While lentils cook, halve eggplants and score the flesh in a cross-hatch pattern. Place on a foil-lined baking sheet, brush with olive oil, and season with salt and pepper. Place a rosemary sprig on each half.

4. Roast eggplant for 25 to 35 minutes until charred and tender. Remove from oven and discard rosemary.

5. In a small skillet, toast pine nuts in 2 tablespoons olive oil over medium heat until golden (about 4 minutes). Transfer to a bowl.

6. Stir half of the parsley and rosemary into the lentils. Spread lentils on a platter and top with eggplant halves. Drizzle with tahini sauce, sprinkle with pine nuts, remaining herbs, and a final drizzle of olive oil.

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