Roasted Eggplant, Herbed Lentils & Tahini
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
For the eggplant:
  • 2 eggplants, peeled or unpeeled, and sliced into ¼ inch pieces lengthwise
  • olive oil
  • salt
For the lentils:
  • 1 cup lentils, rinsed
  • 3 cups water
  • 2 large carrots, peeled and cut into small cubes
  • ¼ cup onion, diced
  • 1 garlic clove, minced
  • 1 tsp. osem consomme
  • salt and pepper, to taste
  • 1 bay leaf
  • 1 tbsp. sherry vinegar
  • 2 tsp. olive oil
Toppings to serve:
  • ¼ mint, chiffonade
  • ¼ flat leaf parsley, chiffonade
  • ¼ toasted pine nuts
  • ½ cup tahini sauce
Instructions
  1. Pre-heat oven to 450 degrees F. Line 2 baking sheets with parchment paper. Brush olive oil onto each sheet, sprinkle with salt, and lay eggplant slices down. Brush a touch more olive oil on top of each piece, sprinkle again with a touch of salt, and place in the oven for about 15-17 minutes.
  2. Once you see the eggplant begin to turn golden, flip, cook for an additional 3-5 minutes, and remove. All pieces should no longer have their original spongy texture - if they do, place them back in the oven for several more minutes until they are roasted all the way through.
  3. While the eggplant is roasting, begin this step. In a medium saucepan, heat and pour 2 tsp. of olive oil in. Sauté the carrots, onion, and garlic for about 5 min. on medium heat. Season lightly with salt and pepper. Then add in the lentils, stir for about a minute, and add in the water. Bring the lentils to a boil, then add in some salt and pepper, osom, and the bay leaf. Turn the heat to a simmer and cover for about 20 minutes, until the lentils are done cooking.
  4. Once the lentils are done cooking, stir in 1 tbsp. sherry vinegar. if there is any leftover liquid, be sure to strain.
  5. To put it all together begin by layering eggplant in a medium size serving dish. If you used two eggplants, you will have about 2-3 layers. Top with lentils, tahini, herbs, pine nuts, and lemon zest. Option here to serve with lemon wedges.
Recipe by A Tasty Mess at https://atastymess.com/roasted-eggplant-lentils-tahini/