Ingredients: |
Ingredients: olive oil
2 carrots
1 small onion
3 cloves garlic
2 cups green lentils
4 cups broth
drizzle of apple cider vinegar
2 eggplants
salt, pepper, rosemary or oregano, tahini sauce, fresh parsley
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Directions: |
Directions:1) Adjust oven rack to center position and preheat oven to 450°F to prepare for roasting eggplant.
2) Heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering. Add carrots and onion and cook, stirring, until softened but not browned, about 4 minutes.
3) Add garlic and cook, stirring, until fragrant, about 30 seconds.
4) Add lentils, broth and a pinch of salt. Bring 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.)
5) Remove lid, stir in vinegar, and reduce until lentils are moist but not soupy. Season to taste with salt and pepper, cover, and keep warm until ready to serve.
6) Cut each eggplant in half (3 parts if big). Score flesh with the tip of a paring knife in a cross-hatch pattern at 1-inch intervals.
7) Transfer 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. Season with salt and pepper. Place a rosemary sprig on top of each one or sprinkle with dried oregano.
8) Transfer to oven and roast until completely tender and well charred, 25 to 35 minutes. Remove from oven and discard rosemary.
9) Stir parsley and rosemary into lentils and transfer to a serving platter. Arrange eggplant halves on top. Spread a few tablespoons of tahini sauce over each eggplant half. Sprinkle with remaining parsley and rosemary, drizzle with additional olive oil, and serve. |
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