Instructions
For the Lentils: Preheat your oven to 450°F (230°C). Position an oven rack in the center. This is for roasting the eggplant later. Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Wait until the oil looks shimmery. Add the chopped carrots, celery, and onion to the saucepan. Cook them, stirring often, for about 4 minutes. They should be soft but not browned. Add the sliced garlic. Cook for about 30 seconds, stirring. It should smell fragrant. Add the brown lentils, bay leaves, 4 cups of water (or stock), and a pinch of salt to the saucepan. Bring the mixture to a gentle boil, then reduce heat to a simmer. Place the lid on the saucepan, leaving it slightly open (ajar). Cook for about 30 minutes, or until the lentils are tender. If the lentils are not covered by liquid at any point, add more water to keep them submerged. Remove the lid completely. Stir in 2 teaspoons of apple cider vinegar. Continue to cook, stirring occasionally, until most of the liquid has evaporated. The lentils should be moist, but not watery or soupy. Taste the lentils. Add more salt and pepper as needed. Cover the saucepan and keep the lentils warm. For the Eggplant: While the lentils are cooking, prepare the eggplants. Cut each of the 2 large eggplants in half lengthwise. Take a small paring knife. Carefully make cuts into the eggplant flesh in a crisscross pattern. Make these cuts about 1 inch apart. Do not cut through the skin. Line a baking sheet with aluminum foil. Place the eggplant halves on the sheet, cut side up. Brush each eggplant half with olive oil. Use 1 tablespoon of olive oil for each half. Apply the oil slowly, allowing each brushstroke to soak in before adding more. Sprinkle salt and pepper generously over the eggplant halves. Place one rosemary sprig on top of each eggplant half. Put the baking sheet into the preheated oven (450°F / 230°C). Roast for 25 to 35 minutes. The eggplant should become completely tender and have some charred spots. Carefully remove the baking sheet from the oven. Discard the rosemary sprigs. To Serve: Heat 2 tablespoons of olive oil and the pine nuts in a medium skillet over medium heat. Cook for about 4 minutes, tossing the pine nuts frequently. They should turn golden brown and smell fragrant. Immediately transfer the toasted pine nuts and oil to a small bowl. This stops them from cooking further. Stir half of the chopped parsley and rosemary into the warm lentils. Transfer the lentils to a serving platter. Arrange the roasted eggplant halves on top of the lentils. Spread a few tablespoons of tahini sauce over each eggplant half. Sprinkle the toasted pine nuts over the eggplant. Sprinkle the remaining chopped parsley and rosemary over the dish. Drizzle with a little extra olive oil, if desired. Serve immediately.