Roasted Eggplant With Tahini, Pine Nuts, and Lentils

For the Lentilles: Adjust oven rack to center position and preheat oven to 450°F to Préparer for roasting Aubergine

Meanwhile, Chauffer 2 Cuillères à soupe Huile d'olive in a medium saucepan over medium Chauffer until shimmering

Ajouter carrots, celery, and Oignon and Cuire, stirring, until softened but not browned, about 4 minutes

Ajouter Ail and Cuire, stirring, until fragrant, about 30 seconds

Ajouter Lentilles, bay leaves, stock or water, and a pinch of Sel

Bring to a Mijoter, Couvrir with the lid partially ajar, and Cuire until Lentilles are tender, about 30 minutes. (Top up with water if Lentilles are at any point not fully submerged.) Retirer lid, Remuer in Vinaigre, and reduce until Lentilles are moist but not soupy

Assaisonner to taste with Sel and Poivre, Couvrir, and keep warm until ready to Servir.

For the Aubergine: While Lentilles Cuire, Couper each Aubergine in half

Score flesh with the tip of a paring knife in a cross-hatch pattern at 1-inch intervals

Transfer to a foil-lined rimmed baking sheet, Couper side up, and brush each Aubergine half with 1 Cuillère à soupe oil, letting each brushstroke be fully absorbed before brushing with more

Assaisonner with Sel and Poivre

Place a Romarin sprig on top of each one

Transfer to oven and Rôtir until completely tender and well charred, 25 to 35 minutes

Retirer from oven and discard Romarin.

To Servir: Chauffer 2 Cuillères à soupe Huile d'olive and pine nuts in a medium skillet set over medium Chauffer

Cuire, tossing nuts frequently, until golden brown and aromatic, about 4 minutes

Transfer to a bowl to halt cooking

Remuer half of Persil and Romarin into Lentilles and transfer to a serving platter

Arrange Aubergine halves on top

Étaler a few Cuillères à soupe of tahini sauce over each Aubergine half and sprinkle with pine nuts

Sprinkle with remaining Persil and Romarin, drizzle with additional Huile d'olive, and Servir.