Ingredients (15)⌄
2 tablespoons Olive Oil
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 cups Water
Pinch Salt
2 teaspoons (10ml) Apple Cider Vinegar
Pinch Pepper
2 large Egg Plants
4 sprigs Rosemary
1/4 cup Pine nuts
2 tablespoons Parsley
Roasted Eggplant With Tahini, Pine Nuts, and Lentils
Transfer to oven and roast until completely tender and well charred, 25 to 35 minutes.