Roasted Eggplant With Tahini, Pine Nuts, and Lentils

Ingredients

• medium eggplant1 piece
• olive oil2 tbsp
• brown or green lentils, rinsed.5 cup
• tahini.25 cup
• lemon juice2 tbsp
• garlic, minced1 clove
• pine nuts, toasted2 tbsp
• chopped fresh parsley2 tbsp

Instructions

1. 1

   Step 1

   Preheat oven to 400 degrees F (200 degrees C).

2. 2

   Step 2

   Cut the eggplant in half lengthwise and score the flesh in a diamond pattern.

3. 3

   Step 3

   Brush the eggplant with olive oil and season with salt and pepper.

4. 4

   Step 4

   Roast for 30-40 minutes, or until the eggplant is tender and caramelized.

5. 5

   Step 5

   While the eggplant is roasting, cook the lentils according to package directions.

6. 6

   Step 6

   In a small bowl, whisk together the tahini, lemon juice, and garlic.

7. 7

   Step 7

   To serve, top the roasted eggplant with the lentils, a drizzle of the tahini sauce, and a sprinkle of pine nuts and fresh parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Roasted Eggplant With Tahini, Pine Nuts, and Lentils can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.