This hearty vegan dish brings together smoky roasted eggplant, warmly spiced lentils, and a luxuriously creamy tahini sauce. Finished with toasted pine nuts and fresh herbs, it delivers comfort, depth, and balance in every bite while remaining wholesome and satisfying.

Why You’ll Love This Recipe

This recipe is deeply flavorful yet made from simple, everyday ingredients. High-heat roasting transforms eggplant into something rich and meaty, while lentils provide protein and earthiness. The tahini sauce is smooth, light, and garlicky without being sharp, tying everything together into a restaurant-quality meal that works just as well for dinner or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the lentils
2 tablespoons extra-virgin olive oil
2 small carrots, peeled and cut into 1/2-inch pieces (about 170 g)
2 celery stalks, sliced (about 115 g)
1 medium onion, finely diced (about 225 g)
6 garlic cloves, thinly sliced
340 g brown or green lentils, rinsed
2 bay leaves
1 liter water
1 teaspoon salt, or to taste
2 teaspoons apple cider vinegar or red wine vinegar
1/2 teaspoon black pepper

For the eggplant
2 large eggplants, about 450 g each
4 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
4 large sprigs fresh rosemary

For the tahini sauce
240 g tahini paste
60 ml fresh lemon juice
4 garlic cloves, whole
1 teaspoon ground cumin
180 to 240 ml cold water
3/4 teaspoon salt

For serving
2 tablespoons extra-virgin olive oil, plus more for drizzling
70 g pine nuts
2 tablespoons finely chopped fresh parsley
1 tablespoon chopped fresh rosemary

Directions

Begin with the lentils. Heat olive oil in a medium saucepan over medium heat. Add carrots, celery, and onion and cook for about 4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant. Add lentils, bay leaves, water, and salt. Bring to a gentle simmer, partially cover, and cook for about 30 minutes until lentils are tender. Stir in vinegar, season with black pepper, and simmer uncovered for a few minutes until the mixture is moist but not soupy. Cover and keep warm.

Preheat the oven to 230°C. Cut the eggplants in half lengthwise and score the flesh in a crosshatch pattern. Place cut side up on a lined baking sheet. Brush each half with olive oil, allowing it to absorb fully, then season with salt and pepper. Place a rosemary sprig on each half and roast for 25 to 35 minutes until deeply caramelized and very tender. Remove from the oven and discard rosemary.

Prepare the tahini sauce by blending garlic and lemon juice until smooth. Strain the mixture into a bowl, discarding solids. Whisk in tahini, cumin, and salt. Slowly add cold water while whisking until the sauce becomes light, smooth, and creamy, similar in texture to yogurt.

Toast the pine nuts by heating olive oil and pine nuts together in a small skillet over medium heat. Stir frequently until golden and fragrant, about 4 minutes. Transfer immediately to a bowl.

To assemble, stir half of the parsley and rosemary into the lentils and spread them onto a serving platter. Arrange eggplant halves on top, spoon tahini sauce generously over each piece, and sprinkle with toasted pine nuts. Finish with remaining herbs and a drizzle of olive oil.

Servings and timing

Servings: 4
Prep time: 20 minutes
Cook time: 40 minutes
Total time: approximately 1 hour

Variations

You can swap lentils for chickpeas or white beans for a different texture. Add smoked paprika or ground coriander to the lentils for extra warmth. For a spicier finish, drizzle with chili oil or sprinkle with crushed red pepper. Fresh thyme or oregano can replace rosemary if preferred.

Storage/Reheating

Store lentils, eggplant, and tahini sauce separately in airtight containers in the refrigerator for up to 4 days. Reheat lentils and eggplant gently on the stovetop or in the oven until warmed through. Tahini sauce is best served at room temperature and may need a splash of water and a quick stir before serving.

FAQs

Can I make this recipe ahead of time?

Yes, all components can be prepared in advance and assembled just before serving.

Is this recipe fully vegan?

Yes, all ingredients are plant-based.

What type of eggplant works best?

Large globe or Italian eggplants work best for roasting and developing a meaty texture.

Can I use canned lentils?

Yes, but reduce cooking time significantly and adjust seasoning carefully.

How do I prevent bitter tahini sauce?

Use good-quality tahini and balance it with enough lemon juice and cold water.

Can I skip the pine nuts?

Yes, you can substitute almonds, walnuts, or omit nuts entirely.

Is this dish gluten-free?

Yes, the recipe is naturally gluten-free.

Can I blend the lentils?

They are best left whole for texture, but lightly mashing is fine if desired.

How do I thin tahini sauce if it thickens?

Whisk in cold water a tablespoon at a time until smooth.

Can this be served cold?

It can be enjoyed at room temperature, though warm eggplant enhances flavor.

Conclusion

Roasted eggplant with tahini, pine nuts, and lentils is a nourishing, flavor-packed meal that proves plant-based cooking can be both comforting and elegant. With its contrasting textures and bold yet balanced flavors, it’s a recipe worth returning to again and again.

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