Roasted Eggplant With Tahini, Pine Nuts, and Lentils

A vegetarian recipe from United States. Ingredients and source details are indexed via TheMealDB. Open the original source for the complete preparation method.

• 2 tablespoons Olive Oil
• 2 small cut into chunks Carrots
• 2 small stalks Celery
• 1 medium finely diced Onion
• 6 medium cloves sliced Garlic
• 12 ounces (340g) Brown Lentils
• 2 Bay Leaves
• 4 cups Water
• Pinch Salt
• 2 teaspoons (10ml) Apple Cider Vinegar
• Pinch Pepper
• 2 large Egg Plants
• 4 sprigs Rosemary
• 1/4 cup Pine nuts
• 2 tablespoons Parsley

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