Side / Turkish
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Roasted Eggplant With Tahini, Pine Nuts, and Lentils
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- Ingredients
- 15
- From the kitchen
- United States
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Ingredients & measures
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0 of 15 ingredients ready
- Olive Oil2 tablespoons
- Carrots2 small cut into chunks
- Celery2 small stalks
- Onion1 medium finely diced
- Garlic6 medium cloves sliced
- Brown Lentils12 ounces (340g)
- Bay Leaves2
- Water4 cups
- SaltPinch
- Apple Cider Vinegar2 teaspoons (10ml)
- PepperPinch
- Egg Plants2 large
- Rosemary4 sprigs
- Pine nuts1/4 cup
- Parsley2 tablespoons
LET’S MAKE SOMETHING GOOD
Preparation
For the Lentils: Adjust oven rack to center position and preheat oven to 450°F to prepare for roasting eggplant. Meanwhile, heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering. Add carrots, celery, and onion and cook, stirring, until softened but not browned, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add lentils, bay leaves, stock or water, and a pinch of salt. Bring to a simmer, cover with the lid partially ajar, and cook until lentils are tender, about 30 minutes. (Top up with water if lentils are at any point not fully submerged.) Remove lid, stir in vinegar, and reduce until lentils are moist but not soupy. Season to taste with salt and pepper, cover, and keep warm until ready to serve.
2.
For the Eggplant: While lentils cook, cut each eggplant in half. Score flesh with the tip of a paring knife in a cross-hatch pattern at 1-inch intervals. Transfer to a foil-lined rimmed baking sheet, cut side up, and brush each eggplant half with 1 tablespoon oil, letting each brushstroke be fully absorbed before brushing with more. Season with salt and pepper. Place a rosemary sprig on top of each one. Transfer to oven and roast until completely tender and well charred, 25 to 35 minutes. Remove from oven and discard rosemary.
3.
To Serve: Heat 2 tablespoons olive oil and pine nuts in a medium skillet set over medium heat. Cook, tossing nuts frequently, until golden brown and aromatic, about 4 minutes. Transfer to a bowl to halt cooking. Stir half of parsley and rosemary into lentils and transfer to a serving platter. Arrange eggplant halves on top. Spread a few tablespoons of tahini sauce over each eggplant half and sprinkle with pine nuts. Sprinkle with remaining parsley and rosemary, drizzle with additional olive oil, and serve.
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Nutrition estimate
Partial recipe · included ingredients only
The source does not provide a verified serving count. The summary uses original recipe quantities before any batch multiplier, not per serving. Enter your own serving count in the full label to see per-serving amounts.
Calculated automatically from 4 of 15 ingredients. This is an incomplete subtotal, not the full recipe’s nutrition.
- Calories
- 285 kcal
- Fat
- 27.2 g
- Carbohydrate
- 10.8 g
- Protein
- 1.4 g
Not included: Carrots, Celery, Garlic, Brown Lentils, Bay Leaves, Salt, Apple Cider Vinegar, Pepper, Egg Plants, Rosemary, Pine nuts.
- Carrots: No unambiguous USDA portion weight matches this measure.
- Celery: No unambiguous USDA portion weight matches this measure.
- Garlic: No unambiguous USDA portion weight matches this measure.
- Brown Lentils: Ranges and descriptive amounts need a gram weight.
- Bay Leaves: A count without a size or portion unit needs grams.
- Salt: No fixed edible weight is specified for this amount.
- Apple Cider Vinegar: No quantifiable edible weight or reliable USDA food match is available.
- Pepper: No fixed edible weight is specified for this amount.
- Egg Plants: No unambiguous USDA portion weight matches this measure.
- Rosemary: No quantifiable edible weight or reliable USDA food match is available.
- Pine nuts: No quantifiable edible weight or reliable USDA food match is available.
Full nutrition label & calculation notes
Nutrition Facts
Estimated subtotal · included ingredients only
4 of 15 ingredients included. Excluded ingredients are not counted in the amounts or % Daily Values.
Serving count is unknown. Amounts and % Daily Values below apply to the whole original recipe’s included ingredients.
Amount per original recipe
Calories285
| Amount per original recipe | % Daily Value* |
|---|---|
| Total Fat 27.2 g | 35% |
| Saturated Fat 3.8 g | 19% |
| Trans Fat Unavailable | — |
| Cholesterol 0 mg | 0% |
| Sodium 47.1 mg | 2% |
| Total Carbohydrate 10.8 g | 4% |
| Dietary Fiber 2.1 g | 8% |
| Total Sugars 4.7 g | — |
| Includes Added Sugars Unavailable | — |
| Protein 1.4 g | — |
| Vitamin D 0 µg | 0% |
| Calcium 64.4 mg | 5% |
| Iron 0.9 mg | 5% |
| Potassium 203 mg | 4% |
Nutrient data notes
A nutrient amount is unavailable when any included ingredient lacks that source value.
- Trans Fat: USDA data missing for Olive Oil.
- Includes Added Sugars: USDA data missing for Olive Oil, Onion, Water, Parsley.
* Percent Daily Values use FDA reference values for adults and children aged 4 and over, based on a 2,000 calorie diet. They apply to the amount shown above.
— means no % Daily Value is shown. Trans fat and total sugars have no established Daily Value; protein %DV is omitted because protein-quality data is unavailable. Missing nutrient amounts are not treated as zero.
Daily Value reference: FDA ↗Ingredients used in this estimate
- Olive Oil · 2 tablespoons
27 g edible ingredient. USDA portion: 1 tablespoon = 13.5 g.
Estimate uses USDA Oil, olive, salad or cooking. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Carrots · 2 small cut into chunks
Excluded: No unambiguous USDA portion weight matches this measure.
Raw edible carrot. USDA source ↗
- Celery · 2 small stalks
Excluded: No unambiguous USDA portion weight matches this measure.
Estimate uses USDA Celery, raw. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Onion · 1 medium finely diced
110 g edible ingredient. 1 × USDA medium (2-1/2" dia); 1 portion = 110 g.
Onions are estimated using USDA raw onions. Red and other onion varieties can differ. USDA source ↗
- Garlic · 6 medium cloves sliced
Excluded: No unambiguous USDA portion weight matches this measure.
Raw peeled garlic. A bare count is not assumed to mean cloves. USDA source ↗
- Brown Lentils · 12 ounces (340g)
Excluded: Ranges and descriptive amounts need a gram weight.
Lentils are treated as dry uncooked lentils. Cooked or canned lentils have different water content. USDA source ↗
- Bay Leaves · 2
Excluded: A count without a size or portion unit needs grams.
Estimate uses USDA Spices, bay leaf. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Water · 4 cups
946.353 g edible ingredient. Converted with US volume units from USDA 1 liter = 1000 g.
Water and ice contribute no macronutrients. Unspecified ice quantity is excluded. USDA source ↗
- Salt · Pinch
Excluded: No fixed edible weight is specified for this amount.
Table salt. Coarse, sea, or kosher salt can have different household weights. USDA source ↗
- Apple Cider Vinegar · 2 teaspoons (10ml)
Excluded: No quantifiable edible weight or reliable USDA food match is available.
- Pepper · Pinch
Excluded: No fixed edible weight is specified for this amount.
Estimate uses USDA Spices, pepper, black. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Egg Plants · 2 large
Excluded: No unambiguous USDA portion weight matches this measure.
Estimate uses USDA Eggplant, raw. Quantities refer to edible ingredient weight; brands, varieties and preparation can change the values. USDA source ↗
- Rosemary · 4 sprigs
Excluded: No quantifiable edible weight or reliable USDA food match is available.
- Pine nuts · 1/4 cup
Excluded: No quantifiable edible weight or reliable USDA food match is available.
- Parsley · 2 tablespoons
7.6 g edible ingredient. USDA portion: 1 tbsp = 3.8 g.
Fresh parsley, not dried parsley. USDA source ↗
Values use ingredient nutrients per 100 g and food-specific USDA portion weights. Cups, tablespoons and teaspoons use US measures. Pinches, handfuls, “to taste” and unspecified package sizes are excluded. Common counted foods use the stated size or a documented standard USDA portion when a count is supplied; these assumptions are identified above. Other unspecified counts remain excluded.
Assumes included ingredients are retained. Cooking losses, drained liquids, discarded oil, alcohol evaporation and changes in water content are not modeled. Missing nutrient values are shown as unavailable, not zero.
Source: USDA FoodData Central. Data retrieved . These are automatically calculated estimates, not a laboratory analysis.
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