Spiced Lentils and Pine Nuts over Roasted Eggplant
You don’t have to be a vegetarian to enjoy this delicious entrée! Filled with slow simmering spices and crisp toasted textures, this dish is sure to satisfy even the most carnivorous eaters!
Know your foundation. Eggplant can be a tricky one to cook, as it has a fairly neutral flavor but absorbs what it is cooked with. This is great if done properly and will create a beautiful and flavorful base for your dish….or terrible if not and turn into a greasy sponge. The beauty in the cooking technique used here is it incorporates roasting to give the eggplant some body of its own and just enough oil to provide that delicious char. Be careful not to overdue the amount of olive oil used, as it will absorb and turn the eggplant into a really oily mess. You can always take the eggplant out as it is cooking and add a bit more if desired. By sprinkling on the red pepper and thyme during the roasting process, just enough flavor is taken on to give the eggplant a great base!
The balancing act of flavor! I love the deep flavor profile that comes with the lentil mixture. If you are like me, add a bit more of each below to further deepen the Moroccan feel! As the lentils cook down, they take on those flavors and, full disclosure, I’ve been known to make a bit extra and eat this as a soup (delicious!). To counter the lentils, tahini has a creamy, nutty and calming flavor, that, when drizzled over this mixture, creates a beautiful combination that tempers the spices without dulling them, and makes the dish feel rich, without using heavy cream or cheese-quite a feat well done! Top with a little crunch of pine nuts to complete and this dish has it all going on!
Looking for ways to use up that leftover eggplant? Try out:
Roasted Eggplant and Olive Salad
Italian Sausage Eggplant Boats
Ginger Eggplant and Mushroom Stir-Fry
Like what you see? Don’t miss out on any new recipes! Like and Follow Goddess of Garlic on Facebook, Instagram or Pinterest to receive updates as new recipes are posted!
Spiced Lentils and Pine Nuts over Roasted Eggplant
Equipment
- Baking sheet
- Stockpot
- Kitchen knife
- Immersion blender
- Skillet
Ingredients
- 1 large Eggplant
- 2 tbsp Butter
- 2 stalks Celery
- 1 large Carrot
- 1 medium Onion
- 4 cloves Garlic
- 1 large Tomato
- 3/4 cup Lentils
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1/2 tsp Red Pepper Flakes
- 2 cups Stock
- 1/2 cup Water
- 2 sprigs Fresh Rosemary
- 2 sprigs Fresh Thyme
- 2 tbsp Fresh Parsley
- 1/4 cup Pine nuts
- 2 tbsp Olive Oil
- Tahini Sauce Amount to preference
- Salt and Pepper to taste
Instructions
- Turn oven to 450. Taking eggplant, slice in half the long way and score the inside to create a nice cross pattern, with slices about 1 inch apart. Brush with olive oil, and sprinkling with the red pepper flakes and half of the thyme, and placing on the baking sheet, put in oven to roast until a nice dark coloring forms on the top-about 30 minutes.
- While this is roasting, in a stockpot, heat butter and add chopped onions, celery and carrots until tender and fragrant.
- Stir in minced garlic, chopped tomato and stock and turn to low, allowing flavors to meld and all to become tender.
- Being careful with hot liquid, using the immersion blender, coarsely blend this together to make a chunky sauce. Add in cumin, chili powder, salt and pepper and bring heat back up.
- Add lentils and place lid on slightly ajar and allow lentils to simmer until tender, about 30 minutes. Add water as needed to cover the lentils. Turn heat down and fully cover until eggplant is ready to serve.
- In a skillet, heat a small amount of olive oil and toast the pine nuts until they are a nice darker brown, but not charred. Set on paper towel to absorb any access grease.
- Removing eggplant from the oven, plate and spoon over a healthy portion of the lentil mixture. Top with a drizzle of tahini, a little more olive oil, chopped fresh parsley, rosemary, thyme and the toasted pine nuts. Enjoy!
