Dinner · Middle Eastern-inspired

Roasted Eggplant With Tahini, Pine Nuts, and Lentils

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · August 20, 2026

Charred, silky eggplant halves sit on a bed of savory brown lentils, then get finished with creamy tahini and toasted pine nuts. It looks impressive but comes together with pantry basics, and it happens to be hearty enough to stand as a full meal. Serve it warm for a satisfying vegetarian dinner.

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Roasted Eggplant With Tahini, Pine Nuts, and Lentils

Why you'll love this

  • A full, hearty vegetarian meal from mostly pantry staples.
  • The charred eggplant and creamy tahini feel restaurant-worthy.
  • Lentils cook mostly hands-off while the eggplant roasts.
  • Naturally vegan and packed with plant protein.

EveryDayMeal recipe

Roasted Eggplant With Tahini, Pine Nuts, and Lentils

Prep
15m
Cook
35m
Total
50m
Serves
4
Level
Easy

Ingredients

  • 6 tablespoons total olive oil, divided
  • 2 small carrots, cut into chunks
  • 2 small celery stalks, chopped
  • 1 medium onion, finely diced
  • 6 garlic cloves, sliced
  • 12 ounces (about 1 3/4 cups) brown lentils
  • 2 bay leaves
  • 4 cups water or vegetable stock
  • to taste salt
  • 2 teaspoons apple cider vinegar
  • to taste black pepper
  • 2 large eggplants
  • 4 fresh rosemary sprigs
  • 1/4 cup pine nuts
  • 2 tablespoons fresh parsley, chopped
  • about 1/2 cup tahini sauce, for serving

Equipment

  • Medium saucepan with lid
  • Rimmed baking sheet
  • Aluminum foil
  • Paring knife
  • Medium skillet
  • Pastry brush

Instructions

  1. Set an oven rack in the center position and preheat the oven to 450 degrees F so it is screaming hot for roasting the eggplant.
  2. Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat until it shimmers. Add the carrots, celery, and onion and cook, stirring, until softened but not browned, about 4 minutes, so the base tastes sweet.
  3. Add the sliced garlic and cook, stirring, just until fragrant, about 30 seconds, being careful not to let it burn and turn bitter.
  4. Stir in the lentils, bay leaves, and 4 cups water (or stock) with a pinch of salt. Bring to a simmer, cover with the lid slightly ajar, and cook until the lentils are tender, about 30 minutes, topping up with water if they ever poke above the liquid.
  5. Uncover, stir in the apple cider vinegar, and let the lentils reduce until they are moist but not soupy. Season to taste with salt and pepper, cover, and keep warm.
  6. While the lentils cook, cut each eggplant in half lengthwise. Score the flesh in a cross-hatch pattern about 1 inch apart with a paring knife so it roasts evenly and soaks up the oil.
  7. Set the eggplant halves cut side up on a foil-lined rimmed baking sheet. Brush each half with 1 tablespoon olive oil (2 tablespoons total), letting each coat soak in before adding more, then season with salt and pepper and lay a rosemary sprig on each.
  8. Roast until the eggplant is completely tender and deeply charred, 25 to 35 minutes. Remove from the oven and discard the rosemary sprigs.
  9. In a medium skillet over medium heat, toast the pine nuts in the remaining 2 tablespoons olive oil, tossing frequently, until golden and aromatic, about 4 minutes. Immediately pour them into a bowl so they stop cooking.
  10. Stir half the parsley into the lentils and spread them on a serving platter. Arrange the eggplant halves on top, spoon a few tablespoons of tahini sauce over each, and scatter with the pine nuts and remaining parsley. Drizzle with a little extra olive oil and serve warm.

Tips from the kitchen

  • Let each brush of oil fully soak into the scored eggplant before adding more, so the flesh roasts creamy instead of dry.
  • Watch the pine nuts closely, they go from golden to burnt in seconds.
  • If your lentils turn soupy, just simmer uncovered a few extra minutes to tighten them up.

Estimated nutrition per serving: 430 cal · 18g protein · 48g carbs · 20g fat

Make it your own

  • Swap pine nuts for toasted walnuts or slivered almonds if that is what you have.
  • Use French green lentils for a firmer, more distinct bite.
  • Add a pinch of ground cumin or smoked paprika to the lentils for a warmer flavor.

Storing & make-ahead

Store lentils and eggplant separately in airtight containers in the fridge for up to 4 days. Reheat the lentils in a saucepan with a splash of water and warm the eggplant in a 350 degree F oven. Add fresh tahini and pine nuts just before serving.

Good to know

Can I make this ahead?
Yes. Cook the lentils and roast the eggplant up to 2 days ahead, then reheat and add the toppings when you serve.
Do I need to salt the eggplant first?
No. Roasting at high heat gives you tender, well-charred eggplant without the extra salting and draining step.
Where do I get tahini sauce?
Whisk 1/4 cup tahini with a squeeze of lemon, a little water, and a pinch of salt until pourable, or use a store-bought version.
Can I use canned lentils?
You can. Skip the simmering step, warm them with the sauteed vegetables, and stir in the vinegar to finish.

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