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Roasted Eggplant With Tahini, Pine Nuts, and Lentils

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This hearty vegan dish features smoky roasted eggplant served over warmly spiced lentils, finished with a creamy tahini sauce, toasted pine nuts, and fresh herbs. Perfect for a nourishing dinner or elegant plant-based entertaining.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: undefined
  • Category: undefined
  • Method: Roasting, Stovetop
  • Cuisine: Middle Eastern-Inspired

Ingredients

  • For the lentils:
  • 2 tbsp olive oil
  • 2 small carrots, peeled and chopped (170 g)
  • 2 celery stalks, sliced (115 g)
  • 1 medium onion, finely diced (225 g)
  • 6 garlic cloves, thinly sliced
  • 340 g brown or green lentils, rinsed
  • 2 bay leaves
  • 1 liter water
  • 1 tsp salt
  • 2 tsp apple cider or red wine vinegar
  • 1/2 tsp black pepper
  • For the eggplant:
  • 2 large eggplants (450 g each)
  • 4 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 sprigs fresh rosemary
  • For the tahini sauce:
  • 240 g tahini
  • 60 ml lemon juice
  • 4 garlic cloves
  • 1 tsp ground cumin
  • 180–240 ml cold water
  • 3/4 tsp salt
  • For serving:
  • 2 tbsp olive oil (plus more for drizzling)
  • 70 g pine nuts
  • 2 tbsp chopped parsley
  • 1 tbsp chopped rosemary

Instructions

  1. Make the lentils: In a saucepan, heat olive oil over medium. Add carrots, celery, and onion; sauté 4 minutes. Add garlic and cook 30 seconds. Stir in lentils, bay leaves, water, and salt. Bring to a simmer, cover partially, and cook for 30 minutes. Stir in vinegar and black pepper. Simmer uncovered for a few minutes, then cover to keep warm.
  2. Roast the eggplant: Preheat oven to 230°C. Halve eggplants lengthwise and score flesh. Brush with olive oil, season with salt and pepper, and place rosemary sprigs on top. Roast cut-side up on a baking sheet for 25–35 minutes until tender and golden. Discard rosemary.
  3. Make tahini sauce: Blend garlic and lemon juice until smooth. Strain and discard solids. Whisk in tahini, cumin, and salt. Gradually whisk in cold water until smooth and pourable.
  4. Toast pine nuts: Heat olive oil and pine nuts in a skillet over medium, stirring until golden (about 4 minutes). Transfer to a bowl.
  5. Assemble: Stir half the herbs into the lentils and spread on a serving dish. Arrange eggplant on top. Spoon over tahini sauce, sprinkle with pine nuts, and garnish with remaining herbs and olive oil.

Notes

  • Use high-heat roasting for maximum eggplant flavor.
  • Use cold water to keep tahini sauce from seizing.
  • Substitute pine nuts with walnuts or almonds if needed.
  • Add chili oil for a spicy twist.

Nutrition

Find it online: https://savorymomskitchen.com/roasted-eggplant-with-tahini-pine-nuts-and-lentils/