Recipe revisions

Name: Roasted Eggplant With Tahini, Pine Nuts, and Lentils
Yield: 4
Ingredients: 2 tablespoon Olive Oil (tablespoons); 2 small cut into chunks Carrots; 2 small stalks Celery; 1 medium finely diced Onion; 6 medium cloves sliced Garlic; 12 ounces (340g) Brown Lentils; 2 Bay Leaves; 4 cup Water (cups); Salt (Pinch); 2 teaspoons (10ml) Apple Cider Vinegar; Pepper (Pinch); 2 large Egg Plants; 4 sprigs Rosemary; 0.25 cup Pine nuts; 2 tablespoon Parsley (tablespoons)

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Roasted Eggplant With Tahini, Pine Nuts, and LentilsRev 1

Watch preparation: https://www.youtube.com/watch?v=HkywCtna9t0

Title	Revision	Note	Actions
Roasted Eggplant With Tahini, Pine Nuts, and Lentils	1	Watch preparation: https://www.youtube.com/watch?v=HkywCtna9t0