Roasted Eggplant With Tahini, Pine Nuts, and Lentils

Vegetarian
American
Vegetarian
Pulse
Nutty
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Roasted Eggplant With Tahini, Pine Nuts, and Lentils
Olive Oil2 tablespoons
Carrots2 small cut into chunks
Celery2 small stalks
Onion1 medium finely diced
Garlic6 medium cloves sliced
Brown Lentils12 ounces (340g)
Bay Leaves2
Water4 cups
SaltPinch
Apple Cider Vinegar2 teaspoons (10ml)
PepperPinch
Egg Plants2 large
Rosemary4 sprigs
Pine nuts1/4 cup
Parsley2 tablespoons