Roasted Eggplant With Tahini, Pine Nuts, and Lentils

INGREDIENTS

Bay leaves

12 oz

Brown or de puy lentils

Carrots, small

small stalks Celery

medium cloves Garlic

Italian or small globe eggplants, large

Onion, medium

2 tbsp

Parsley, fresh leaves

Recipe tahini sauce with garlic and lemon

large sprigs Rosemary, fresh

1 tbsp

Rosemary, fresh leaves

Black pepper, Freshly ground

Kosher salt

Kosher salt and freshly ground black pepper

8 tbsp

Olive oil, extra-virgin

2 tsp

Red wine vinegar

1/4 cup

Pine nuts

4 cups

Vegetable stock or water, homemade