Roasted Eggplant, Herbed Lentils & Tahini
I’ve had a bit of a hard time lately trying to balance everything in my life – work, hobbies, obligations, passions, health, exercise, sleep, family, friends, dogs…. the list could go on and on, but I’ll stop it before I overwhelm you. I know this is a problem so many people have and I’m certainly not alone, but sometimes when I start to have issues with the balancing act of life it sure can feel like it. So, where do I go when everything seems to just get to be too overwhelming? My kitchen :). There is something about cooking that relaxes and calms me down in a way that nothing else ever could. It is literally the only activity I am able to do where my mind can completely shut out every single thing in the world except for the two ingredients in my hand – does anyone else ever feel this way?!
This was totally one of those nights. I have been having a few issues around my house, some health stuff, and finally I just got to the point where I knew it was time to forget about all crap I have been dealing with and do something for me. I also decided to challenge myself and only buy 2 things at the grocery store, so I was forced to put all my focus into what the heck I was going to make with only what I had around the house. Boy, was it good :).
I am still on a less meat during the week kick, so I opted-out of any for this recipe, but you will not be disappointed I promise! The sweet flavor of the roasted eggplant, combined with the earthy flavor of the lentils I cooked with a bay leaf and some veggies, and then the brightness of the fresh herbs, lemon, and tahini, my mouth is still watering from all the awesome flavor combinations. I also served it with a big ole juicy portobello on the side, cuz why not?
I started out by roasting all the eggplant. You can actually do this ahead of time if you want to turn this into a quick weeknight dinner – either do it a day ahead or, do it on a weekend and freeze them in batches.
While the eggplant was roasting, I started the lentils. I still had leftover carrots and onion from the farmers market, so I went ahead and sautéed them first, then added the lentils and a bay leaf, and cooked until finished. I love the floral aroma of the bay leaf and think it added a really nice flavor to the lentils.
Last, I layered the eggplant, then lentils, herbs, lemon zest, tahini, pine nuts, lemon wedges, and voila! Look how purdy :).
Oh yea… try to tell me your mouth isn’t watering right now… Here’s a little side pose for ya
- 2 eggplants, peeled or unpeeled, and sliced into ¼ inch pieces lengthwise
- olive oil
- salt
- 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
- ¼ mint, chiffonade
- ¼ flat leaf parsley, chiffonade
- ¼ toasted pine nuts
- ½ cup tahini sauce
- 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.
- 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.
- 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.
- Once the lentils are done cooking, stir in 1 tbsp. sherry vinegar. if there is any leftover liquid, be sure to strain.
- 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.
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