Roasted Eggplant With Tahini, Pine Nuts, and Lentils Recipe
Eggplant, also called aubergine, is a low calorie vegetable popular in a Mediterranean diet. It provides fiber and a range of other nutrients.
A serving of eggplant can provide at least 5% of a person’s daily requirement of fiber, copper, manganese, B-6, and thiamine. In addition, eggplants are a source of phenolic compounds that act as antioxidants.
Antioxidants are molecules that help the body eliminate free radicals — unstable molecules that can damage cells if they accumulate in large amounts. Foods that contain antioxidants may help prevent a range of diseases.
Among the antioxidants in eggplants are anthocyanins, including nasunin, lutein, and zeaxanthin.
The fiber, potassium, vitamin C, vitamin B-6, and antioxidants in eggplants all support heart health.
Eggplant contains fiber, and this may benefit cholesterol levels. A cup of cooked eggplant cubes, weighing 96 grams (g), contains around 2.4 g of fiber. Dietary fiber can also help people manage their weight. A person who follows a high-fiber diet is less likely to overeat, as fiber can help a person feel fuller for longer.
The polyphenols in eggplant may help protect the body from cancer. Anthocyanins and chlorogenic acid protect cells from damage caused by free radicals.
Nasunin, an anthocyanin in eggplant skin, may help protect brain cell membranes from damage caused by free radicals. Nasunin also helps transport nutrients into cells and move waste out. Anthocyanins also help prevent neuroinflammation and facilitate blood flow to the brain. This could help prevent memory loss and other aspects of age-related mental decline.
Eggplant also contains the antioxidants lutein and zeaxanthin. Lutein plays a role in eye health, and it may help prevent age-related macular degeneration, which can lead to vision loss in older people.
Information gathered from https://www.medicalnewstoday.com/articles/279359#nutrition
Roasted Eggplant With Tahini, Pine Nuts, and Lentils Recipe
Active: 60 mins
Total: 60 mins
Serves: 4 servings
INGREDIENTS
For the Lentils:
2 tablespoons (30ml) extra-virgin olive oil
2 small carrots, peeled and cut into 1/2-inch chunks (about 1 cup; 170g)
2 small stalks celery, cut into 1/4-inch slices (about 1 cup; 115g)
1 medium onion, finely diced (about 1 cup; 225g)
6 medium cloves garlic, thinly sliced
12 ounces (340g) brown or de Puy lentils
2 bay leaves
4 cups homemade vegetable stock or water (about 1L) (see note)
Kosher salt
2 teaspoons (10ml) red wine vinegar, apple cider vinegar, or sherry vinegar
Freshly ground black pepper
For the Eggplant:
2 large Italian or small globe eggplants, about 1 pound (450g) each
4 tablespoons (60ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 large sprigs fresh rosemary
To Serve:
2 tablespoons (30ml) extra-virgin olive oil, plus more for drizzling
1/4 cup pine nuts (about 2 1/2 ounces; 70g)
1 recipe Tahini Sauce With Garlic and Lemon
2 tablespoons minced fresh parsley leaves
1 tablespoon chopped fresh rosemary leaves
DIRECTIONS
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.
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.
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.
SPECIAL EQUIPMENT
Rimmed baking sheet, fine-mesh strainer, pastry brush, blender
Notes
Do not use store-bought vegetable stock. It is never very good.
Recipe from Serious Eats
https://www.seriouseats.com/roasted-eggplant-tahini-pine-nut-lentil-vegan-experience-recipe?print