Roasted Eggplant With Tahini, Pine Nuts, and Lentils Recipe

Roasted Eggplant With Tahini, Pine Nuts, and Lentils Recipe — A Mediterranean Masterpiece! – Ever stared at an eggplant in the grocery store and thought, “What on earth do I do with you?” Me too!

Roasted Eggplant With Tahini, Pine Nuts, and Lentils

Lumina Liu

A hearty vegetarian dish featuring tender roasted eggplant topped with creamy tahini sauce, toasted pine nuts, and flavorful lentils. This nutritious meal combines Mediterranean flavors with protein-rich lentils for a satisfying dinner option.

4.9 from 287 votes

Prep Time 20 Minutes

Cook Time 35 Minutes

Total Time 55 Minutes

Course Main Course

Cuisine American

Servings 4 servings

Calories 385 calories kcal

Ingredients

 

• 2 tablespoons olive oil, plus more for drizzling
• 2 small carrots, cut into chunks
• 2 small celery stalks
• 1 medium onion, finely diced
• 6 medium garlic cloves, sliced
• 12 ounces (340g) brown lentils
• 2 bay leaves
• 4 cups water
• Pinch of salt
• 2 teaspoons (10ml) apple cider vinegar
• Pinch of pepper
• 2 large eggplants
• 4 sprigs rosemary
• 1/4 cup pine nuts
• 2 tablespoons parsley
• Tahini sauce

Instructions

 

1. 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.
2. 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.
3. 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.

Nutrition

Calories: 385.00 caloriesFat: 18.00 gCarbohydrates: 42.00 gFiber: 12.00 gProtein: 16.00 g

Keyword roasted eggplant, tahini, pine nuts, lentils, vegetarian, Mediterranean, healthy, plant-based, middle eastern inspired

But trust me, this Roasted Eggplant With Tahini, Pine Nuts, and Lentils recipe is about to change your eggplant game forever.

It’s a flavor explosion that brings together the smoky richness of charred eggplant, the nutty smoothness of tahini, and the earthy heartiness of lentils into one unforgettable dish.

Why This Roasted Eggplant Recipe Will Rock Your World

Let’s get real — eggplant can be intimidating. But this dish? It’s approachable elegance at its finest.

The secret here is in the scoring technique. When you cross-hatch the flesh of the eggplant, you’re creating little pockets for the olive oil to seep into.

And those pockets? They become flavor bombs when roasted!

The eggplant transforms from a spongy, bland vegetable into a buttery, caramelized delight that practically melts in your mouth.

Plus, this dish is a complete protein powerhouse thanks to the lentils and tahini combo. Who says vegetarian meals can’t be hearty?

The Building Blocks of Flavor

Here’s some building blocks of flavor I got with roasted eggplant with tahini, pine nuts, and lentils recipe:

The Lentil Base — Not Your Average Legume!

Forget boring lentils from your childhood! These babies get the royal treatment with:

• Sautéed carrots, celery, and onion (a.k.a. mirepoix for you fancy folks)
• Sliced garlic (SIX cloves — we’re not playing around!)
• Bay leaves for that subtle aromatic magic
• A splash of apple cider vinegar to brighten everything up

The result? Lentils that actually taste like something! They’re tender but still have texture, and they’re infused with layers of flavor that make them good enough to eat alone — but even better with our star eggplant.

The Eggplant — From Bland to Grand

Have you ever had eggplant that’s just… meh? Soggy, bitter, or bland? That’s not happening here, friends.

By scoring the eggplant and letting each brushstroke of oil absorb before adding more, you’re setting yourself up for success. This isn’t just about adding fat — it’s about transformation!

The oil helps the eggplant roast evenly and develop that gorgeous caramelization that makes you want to lick your plate.

And those rosemary sprigs on top? They infuse the eggplant with aromatic oils as everything roasts. It’s like aromatherapy for your dinner!

How to Make This Showstopping Roasted Eggplant Dish

Here’s the step-by-step guide:

Step 1: Lentil Love

1. Get your oven preheated to 450°F for the eggplant while you start the lentils.
2. Heat 2 tablespoons of olive oil in a saucepan and add your diced veggies.
3. Once they’re soft (but not brown!), add the garlic for just 30 seconds — burn it and you’ll regret it!
4. In go the lentils, bay leaves, liquid, and a pinch of salt.
5. Simmer with the lid partially covering the pot for about 30 minutes.

The key here? Make sure your lentils stay submerged the whole time. Nobody wants half-cooked lentils! And that vinegar at the end? Don’t skip it! It cuts through the earthiness and makes everything pop.

Step 2: Eggplant Transformation

While your lentils are bubbling away:

1. Cut those eggplants in half lengthwise.
2. Score the flesh in a cross-hatch pattern — think diamond shapes about an inch apart.
3. Oil absorption technique: Brush each half with oil one layer at a time, letting it soak in between applications.
4. Season them generously and top with rosemary.
5. Roast until they’re completely tender and gorgeously charred (25-35 minutes).

Can we talk about that cross-hatching for a second? It’s not just for looks!

Those little cuts help the eggplant cook faster and more evenly, while creating more surface area for caramelization.

And more caramelization = more flavor. Science!

Step 3: The Grand Finale

1. Toast those pine nuts in olive oil until they’re golden and fragrant (about 4 minutes).
2. Mix half the herbs into the lentils and arrange on a platter.
3. Place those beautiful roasted eggplant halves on top.
4. Drizzle with tahini sauce (the more the better, if you ask me!).
5. Sprinkle with those golden pine nuts and remaining herbs.
6. Finish with a drizzle of olive oil because… why not?

Why This Roasted Eggplant Recipe Works

You might be wondering, “Lumina, why go through all these steps?” Because each one matters, that’s why!

The lentil base provides a protein-packed foundation with complex flavors from the mirepoix and herbs. The eggplant delivers that meaty satisfaction that makes you forget you’re eating vegetarian.

And the tahini? It adds creaminess without dairy, making this dish accidentally vegan but intentionally amazing.

Plus, the textural contrast between the creamy eggplant, the slightly chewy lentils, and the crunchy pine nuts creates a sensory experience that’ll make your taste buds do a happy dance!

Tips for Roasted Eggplant Perfection

• Don’t rush the oil absorption — letting each layer soak in prevents the greasy, oil-slicked eggplant that nobody wants.
• Roast until properly charred — those blackened bits aren’t burnt, they’re flavor!
• Make extra tahini sauce — you’ll want to put it on everything.
• Season at every stage — the lentils, the eggplant, and the final dish all need their own salt and pepper moment.

Make It Your Own!

This Roasted Eggplant With Tahini, Pine Nuts, and Lentils recipe is wonderfully flexible. Here are some ways to switch it up:

• Swap pine nuts for walnuts or almonds if you’re pinching pennies (pine nuts can cost a small fortune!)
• Add a sprinkle of sumac or za’atar for a Middle Eastern twist
• Include some pomegranate seeds for a sweet-tart pop of color
• Serve with warm pita bread for scooping up all that goodness

When to Serve This Show-Stopper

This isn’t just any old weeknight dinner (though it could be!). This Roasted Eggplant With Tahini, Pine Nuts, and Lentils recipe is dinner party material, people! It’s:

• Impressive enough for guests
• Suitable for vegetarian and vegan friends
• Make-ahead friendly (the lentils can be prepared in advance)
• Substantial enough to be a main course

Trust me when I say your dinner guests will be begging for the recipe before they’ve even finished their first bite!

Ready to Eggplant Your Way to Glory?

Have I convinced you to give this Roasted Eggplant With Tahini, Pine Nuts, and Lentils recipe a try? I sure hope so! It might seem like a lot of steps at first glance, but each one is straightforward, and the payoff is absolutely worth it.

So grab those eggplants, stock up on lentils, and prepare to amaze yourself with what you can create. Because sometimes the most humble ingredients make the most extraordinary meals!

What are you waiting for? Your eggplant adventure awaits!