Date night Meal prepveganvegetariandairy-freegluten-free

Roasted Aubergine with Lentils and Pine Nuts

Name: Roasted Aubergine with Lentils and Pine Nuts
Total time: 50 min
Yield: 4 servings
Cuisine: United States
Ingredients: 2 tbsp olive oil; 2 small carrots, diced; 2 stalks celery, diced; 1 medium onion, finely diced; 6 garlic cloves, sliced; 340g dried brown lentils; 2 bay leaves; 2 tsp apple cider vinegar; 2 large aubergines; 4 sprigs fresh rosemary; 35g pine nuts; 2 tbsp chopped fresh flat-leaf parsley

Tender spiced aubergines roasted to perfection, served over hearty, herby brown lentils and toasted nuts.

50 min serves 4 Easy Watch

Roasted Aubergine with Lentils and Pine Nuts

Ingredients

2 tbsp olive oil500ml

2 small carrots, diced500g

2 stalks celery, diced1 bunch

1 medium onion, finely diced1 pc

6 garlic cloves, sliced1 bulb

340g dried brown lentils500g

2 bay leaves5g

2 tsp apple cider vinegar500ml

2 large aubergines2 pcs

4 sprigs fresh rosemary20g

35g pine nuts50g

2 tbsp chopped fresh flat-leaf parsley30g

Method

For the Lentils: Adjust oven rack to center position and preheat oven to 450°F to prepare for roasting eggplant. Meanwhile, 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. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add lentils, bay leaves, stock or water, 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.) 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.
For 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. 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. Transfer to oven and roast until completely tender and well charred, 25 to 35 minutes. Remove from oven and discard rosemary.
To Serve: Heat 2 tablespoons olive oil and pine nuts in a medium skillet set over medium heat. Cook, tossing nuts frequently, until golden brown and aromatic, about 4 minutes. Transfer to a bowl to halt cooking. Stir half of 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 and sprinkle with pine nuts. Sprinkle with remaining parsley and rosemary, drizzle with additional olive oil, and serve.

Cost to cook

serves 4 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £6.21 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£14.78 est. · serves 4

Ingredients

2 tbsp olive oil500ml

2 small carrots, diced500g

2 stalks celery, diced1 bunch

1 medium onion, finely diced1 pc

6 garlic cloves, sliced1 bulb

340g dried brown lentils500g

2 bay leaves5g

2 tsp apple cider vinegar500ml

2 large aubergines2 pcs

4 sprigs fresh rosemary20g

35g pine nuts50g

2 tbsp chopped fresh flat-leaf parsley30g

Method

For the Lentils: Adjust oven rack to center position and preheat oven to 450°F to prepare for roasting eggplant. Meanwhile, 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. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add lentils, bay leaves, stock or water, 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.) 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.

For 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. 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. Transfer to oven and roast until completely tender and well charred, 25 to 35 minutes. Remove from oven and discard rosemary.

To Serve: Heat 2 tablespoons olive oil and pine nuts in a medium skillet set over medium heat. Cook, tossing nuts frequently, until golden brown and aromatic, about 4 minutes. Transfer to a bowl to halt cooking. Stir half of 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 and sprinkle with pine nuts. Sprinkle with remaining parsley and rosemary, drizzle with additional olive oil, and serve.