Roasted Eggplant With Tahini, Pine Nuts, and Lentils

1. For the lentils, adjust the oven rack to the center position and preheat the oven to 450°F. Heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering. Add the carrots, celery and onion and cook, stirring, until softened but not browned, about 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the lentils, bay leaves, water and a pinch of salt. Bring to a simmer, cover with the lid partially ajar, and cook until the lentils are tender, about 30 minutes (topping up with water if they aren't fully submerged). Remove the lid, stir in the vinegar, and reduce until moist but not soupy. Season with salt and pepper, cover, and keep warm.
2. While the lentils cook, cut each eggplant in half and score the flesh in a cross-hatch pattern at 1-inch intervals. Transfer to a foil-lined baking sheet, cut-side up, and brush each half with 1 tablespoon oil, letting each brushstroke absorb before adding more. Season with salt and pepper and place a rosemary sprig on top of each. Roast until completely tender and well charred, 25 to 35 minutes, then discard the rosemary.
3. To serve, heat 2 tablespoons olive oil and the pine nuts in a medium skillet over medium heat, tossing frequently, until golden brown and aromatic, about 4 minutes, then transfer to a bowl. Stir half the parsley and rosemary into the lentils and transfer to a serving platter. Arrange the eggplant halves on top, spread a few tablespoons of tahini sauce over each, and sprinkle with the pine nuts. Scatter with the remaining parsley and rosemary, drizzle with more olive oil, and serve.

Tips from the ZestyPlate Kitchen

• Score the eggplant flesh so it cooks through and soaks up the oil and seasoning.
• Roast the aubergine until really tender and charred for the best silky texture.
• Toast the pine nuts gently and watch closely, as they burn quickly.
• Finish the lentils with vinegar to brighten their earthy flavour.