Roasted Eggplant With Tahini, Pine Nuts, and Lentils (American Vegetarian)

For the lentils: Adjust the oven rack to the center position and preheat the oven to 450°F to prepare for roasting the eggplant. Meanwhile, heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering. Add the 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 the lentils, bay leaves, broth or water and a pinch of salt. Bring to a simmer, cover with the lid partially ajar, and cook until the lentils are tender, about 30 minutes. (Refill with water if the lentils are not completely submerged at any point.) Remove the lid, add the vinegar and reduce until the lentils are moist but not thick. Season to taste with salt and pepper, cover and keep warm until ready to serve.

2.
For the eggplant: While the lentils are cooking, cut each eggplant in half. Score the meat with the tip of a paring knife in a cross 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 brushing be fully absorbed before brushing with more. Season with salt and pepper. Place a sprig of rosemary on top of each one. Transfer to the oven and roast until completely tender and well charred, 25 to 35 minutes. Remove from the oven and discard the rosemary.

3.
To serve: Heat 2 tablespoons olive oil and pine nuts in a medium skillet over medium heat. Cook, stirring the nuts frequently, until golden brown and fragrant, about 4 minutes. Transfer to a bowl to stop cooking. Add half the parsley and rosemary to the lentils and transfer to a serving platter. Place the eggplant halves on top. Spread a few tablespoons of tahini sauce over each eggplant half and sprinkle with pine nuts. Sprinkle with the rest of the parsley and rosemary, drizzle with more olive oil and serve.

foods：
2 tablespoons olive oil
2 small carrots cut into pieces
2 small stalks of celery
1 medium onion finely chopped
6 medium garlic cloves, sliced
12 ounces (340 g) brown lentils
2 bay leaves
4 cups of water
a pinch of salt
2 teaspoons (10 ml) apple cider vinegar
Pinch of pepper
2 large eggplants
4 sprigs of rosemary
1/4 cup pine nuts
2 tablespoons parsley