Ingredients

• 4 tablespoons olive oil, plus more for drizzling
• 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 chopped fresh parsley
• about 1/2 cup tahini sauce, for serving

Equipment

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

Instructions

1. Set an oven rack in the center position and preheat the oven to 450 degrees F so it is hot enough to char the eggplant.
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 sliced garlic and cook, stirring, just until fragrant, about 30 seconds, so it flavors the oil without turning bitter.
4. Add 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. Remove the lid, stir in the vinegar, and let the mixture reduce until the lentils are moist but not soupy. Season with salt and pepper, then 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 the tip of a paring knife so it cooks through and soaks up oil.
7. Place the halves cut side up on a foil-lined rimmed baking sheet. Brush each half with about 1 tablespoon oil, letting it soak in before adding more, then season with salt and pepper and lay a rosemary sprig on top.
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. Heat the remaining 2 tablespoons olive oil with the pine nuts in a small skillet over medium heat. Toss frequently until the nuts are golden and aromatic, about 4 minutes, then tip 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 more olive oil and serve.