Roasted Eggplant With Tahini, Pine Nuts, and Lentils

By |2019-08-19T16:14:21+00:00September 3rd, 2017|carrots, celery, eggplant, garlic, onion, parsley, rosemary|

Source: J. KENJI LÓPEZ-ALT, seriouseats.comIngredientsFor the Lentils:2 tablespoons (30ml) extra-virgin olive oil2 small carrots, peeled and cut into 1/2-inch chunks (about 1 cup; 170g)2 small [...]