Name: Smoky Roasted Eggplant with Tahini, Pine Nuts, and Lentils Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 medium globe eggplants, halved lengthwise; 3 tablespoons olive oil, divided; 1 teaspoon smoked paprika; 1.5 cups cooked brown lentils; 0.33 cup tahini paste; 2 tablespoons fresh lemon juice; 1 garlic clove, minced; 3 tablespoons pine nuts; 0.25 cup fresh flat-leaf parsley, chopped; 0.5 teaspoon salt; 0.25 teaspoon black pepper

This healthy roasted eggplant with tahini, pine nuts, and lentils is ready in 30 minutes and features rich, smoky flavors. Warm brown lentils and charred eggplant halves are drizzled with a creamy garlic-lemon tahini sauce. It is a comforting, plant-based Mediterranean dish perfect for a quick and wholesome weeknight dinner.

Instructions

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Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

Score the cut side of each eggplant half in a diagonal diamond pattern, taking care not to cut through the outer skin.

Brush the scored eggplant halves with 2 tablespoons of olive oil, then season evenly with smoked paprika, salt, and black pepper.

Place the eggplant halves cut-side down on the baking sheet and roast for 25 to 30 minutes until the skins are wrinkled and the flesh is completely tender.

Toast the pine nuts in a dry skillet over medium-low heat for 3 to 5 minutes, stirring constantly until they are golden brown and fragrant.

Whisk the tahini paste, fresh lemon juice, minced garlic, and a pinch of salt in a small bowl, gradually adding 2 to 3 tablespoons of warm water until the sauce is smooth and pourable.

Warm the cooked brown lentils in a small saucepan over medium heat with the remaining 1 tablespoon of olive oil for 3 minutes until heated through.

Arrange the roasted eggplant halves cut-side up on a serving platter, spoon the warm lentils generously over the top, drizzle with the creamy garlic tahini sauce, and garnish with the toasted pine nuts and chopped fresh parsley before serving.