Roasted Eggplant With Tahini, Pine Nuts, and Lentils

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1For the Lentils: Adjust oven rack to center position and set the oven to 230°C / 450°F to prepare for roasting eggplant.
2. 2In the meantime, heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering. Add carrots, celery, and onion and cook, stirring, until softened but not browned, about 4 minutes.
3. 3Add garlic and cook, stirring, until fragrant, about 30 seconds. Add lentils, bay leaves, stock or water, and a pinch of salt.
4. 4Bring to a simmer, cover with the lid partially ajar, and cook until lentils are tender, about 30 minutes. (Top up with water if lentils are at any point not fully submerged.) Remove lid, fold in vinegar, and reduce until lentils are moist but not soupy.
5. 5SeasonTaste and adjust the seasoning with salt and pepper, cover, and keep warm until ready to serve.
6. 6For the Eggplant: While lentils cook, cut each eggplant in half. Score flesh with the tip of a paring knife in a cross-hatch pattern at 1-inch intervals.
7. 7Transfer to a foil-lined rimmed baking sheet, cut side up, and brush each eggplant half with 1 tablespoon oil, letting each brushstroke be fully absorbed before brushing with more.
8. 8SeasonSeason with salt and pepper. Put the a rosemary sprig on top of each one. Transfer to oven and roast until completely tender and well charred, 25 to 35 minutes. Remove from oven and discard rosemary.
9. 9To Serve: Heat 2 tablespoons olive oil and pine nuts in a medium skillet set over medium heat. Cook, tossing nuts frequently, until golden and aromatic, about 4 minutes.
10. 10Move to a bowl to halt cooking. Stir half of parsley and rosemary into lentils and move to a serving platter. Arrange eggplant halves on top.
11. 11ServeSpread a few tablespoons of tahini sauce over each eggplant half and scatter with pine nuts. Sprinkle with remaining parsley and rosemary, drizzle with additional olive oil, and serve.