Roasted Eggplant With Tahini, Pine Nuts, and Lentils

1. For the lentils, set an oven rack in the centre and heat the oven to 450F. Warm 2 tablespoons olive oil in a medium saucepan over medium heat until it shimmers. Soften the carrots, celery and onion in it, stirring, for about 4 minutes; don't let them colour. Stir in the garlic and cook for around 30 seconds, just until fragrant. Tip in the lentils, bay leaves, water and a pinch of salt. Bring to a simmer, set the lid slightly ajar, and cook until the lentils are tender, about 30 minutes, topping up with water if they poke above the surface. Take off the lid, stir through the vinegar, and reduce until moist but not soupy. Season with salt and pepper, then cover and keep warm.
2. While the lentils cook, halve each eggplant and score the flesh in a cross-hatch at 1-inch intervals. Lay the halves cut-side up on a foil-lined baking sheet and brush each with 1 tablespoon oil, letting it soak in between coats. Season with salt and pepper and sit a rosemary sprig on each half. Roast until completely tender and well charred, 25 to 35 minutes, then lift off the rosemary.
3. To finish, warm 2 tablespoons olive oil with the pine nuts in a medium skillet over medium heat, tossing often, until golden and aromatic, about 4 minutes, then tip into a bowl. Stir half the parsley and rosemary through the lentils and spread them over a serving platter. Sit the eggplant halves on top, spoon a few tablespoons of tahini sauce over each, and scatter with the pine nuts. Finish with the rest of the parsley and rosemary, a last drizzle of olive oil, and serve.

Tips from the ZestyPlate Kitchen

• Score the cut faces of the aubergine in a cross-hatch so the oil and seasoning work right down into the flesh.
• Roast the halves until they collapse and blister at the edges; pale, firm aubergine is the usual disappointment.
• Keep an eye on the pine nuts while they toast. They go from golden to burnt in seconds.
• A splash of cider vinegar stirred through the cooked lentils lifts their earthiness right at the end.