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Recipe from
seriouseats.com

Roasted Eggplant With Tahini, Pine Nuts, and Lentils Recipe

19 ratings · 45min · Vegan, Gluten free · 4 servings
seriouseats
Serious Eats
365k followers

Ingredients

Produce
• 2 Bay leaves
• 12 oz Brown or de puy lentils
• 2 Carrots, small
• 2 small stalks Celery
• 6 medium cloves Garlic
• 2 Italian or small globe eggplants, large
• 1 Onion, medium
• 2 tbsp Parsley, fresh leaves
• 1 Recipe tahini sauce with garlic and lemon
• 4 large sprigs Rosemary, fresh
• 1 tbsp Rosemary, fresh leaves
Baking & Spices
• 1 Black pepper, Freshly ground
• 1 Kosher salt
• 1 Kosher salt and freshly ground black pepper
Oils & Vinegars
• 8 tbsp Olive oil, extra-virgin
• 2 tsp Red wine vinegar
Nuts & Seeds
• 1/4 cup Pine nuts
Liquids
• 4 cups Vegetable stock or water, homemade
Lentil Recipes
Vegetable Recipes
Vegetarian Recipes
Healthy Recipes
Tofu Recipes
Vegetarian Dinner
Veggie Food
Delicious Recipes
Pasta Recipes

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