Roasted Aubergine with Tahini, Pine Nuts and Lentils

Ingredients

• 2 tbspolive oil, listed quantity is for lentils only; additional oil required for brushing aubergine and toasting pine nuts
• 2carrots, small, cut into chunks
• 2celery, small stalks
• 1onion, medium, finely diced
• 6 clovegarlic, medium, sliced
• 340 gbrown lentils
• 2 leafbay leaves
• 4 cupvegetable stock, or water; for cooking lentils
• salt
• 2 tspapple cider vinegar
• black pepper
• 2aubergine, large, halved lengthways
• 4 sprigrosemary, 2 used for roasting aubergine, remainder chopped for finishing lentils
• 1/4 cuppine nuts
• 2 tbspparsley, chopped; used for finishing
• tahini sauce, several tablespoons per serving

Method

1. 1

   Preheat oven to 230°C (450°F). Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add the carrots, celery and onion and cook, stirring, until softened but not browned, about 4 minutes. Add the garlic and cook for 30 seconds.

2. 2

   Add the lentils, bay leaves, stock and a pinch of salt. Bring to a simmer, partially cover and cook until lentils are tender, about 30 minutes. Top up with water if lentils become exposed. Remove lid, stir in vinegar and reduce until moist but not soupy. Season with salt and pepper. Keep warm.

3. 3

   Score the cut side of each aubergine half in a cross-hatch pattern at 2.5 cm intervals. Place cut-side up on a foil-lined baking sheet. Brush generously with olive oil, letting each brushstroke absorb before adding more. Season with salt and pepper. Place a rosemary sprig on each half.

4. 4

   Roast until completely tender and well charred, 25–35 minutes. Discard the rosemary sprigs.

5. 5

   Heat 2 tbsp olive oil and the pine nuts in a small skillet over medium heat. Cook, tossing frequently, until golden and aromatic, about 4 minutes. Transfer to a bowl immediately to stop cooking.

6. 6

   Stir half the parsley and rosemary into the lentils and spread on a serving platter. Arrange the aubergine halves on top. Spread a few tablespoons of tahini sauce over each aubergine half. Scatter with pine nuts, the remaining parsley and rosemary, drizzle with olive oil and serve.