Name: Roasted Eggplant With Tahini, Pine Nuts, and Lentils
Ingredients: 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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Roasted Eggplant With Tahini, Pine Nuts, and Lentils History

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Imported from TheMealDB record 52816

Aug 12, 2026 10:56 PM