Ingredients

• about 1/2 cup total olive oil, divided
• 2 small carrots, cut into chunks
• 2 small celery stalks, chopped
• 1 medium onion, finely diced
• 6 medium 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
• Rimmed baking sheet
• Paring knife
• Small skillet
• Pastry brush

Instructions

1. Adjust an oven rack to the center position and preheat the oven to 450°F so it is fully hot when the eggplant goes in.
2. Heat 2 tablespoons 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, which builds a sweet base for the lentils.
3. Add the garlic and cook, stirring, just until fragrant, about 30 seconds, so it flavors the oil without turning bitter.
4. Stir in the lentils, bay leaves, water (or stock), and a pinch of salt. Bring to a simmer, cover with the lid slightly ajar, and cook until the lentils are tender, about 30 minutes. Add a splash more water anytime the lentils poke above the liquid.
5. Uncover, stir in the apple cider vinegar, and let the liquid cook down until the lentils are moist but not soupy. Season with salt and pepper, cover, and keep warm.
6. While the lentils cook, cut each eggplant in half lengthwise and score the flesh in a cross-hatch pattern at 1-inch intervals with a paring knife, which helps the inside cook through and soak up the oil.
7. Place the eggplant halves cut side up on a foil-lined rimmed baking sheet and brush each with about 1 tablespoon olive oil, letting it soak in before adding more. Season with salt and pepper and lay a rosemary sprig on each half.
8. Roast until the eggplant is completely tender and well charred, 25 to 35 minutes. Remove from the oven and discard the rosemary sprigs.
9. Meanwhile, heat 2 tablespoons olive oil and the pine nuts in a small skillet over medium heat. Cook, tossing often, until the nuts are golden and aromatic, about 4 minutes, then tip 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 pine nuts and the remaining parsley. Drizzle with a little more olive oil and serve.