Roasted Eggplant and Lentils - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

This dish is best with great tahini. Puree a little lemon and garlic in with your store-bought tahini paste to give the sauce a little extra spark that will make this scrumptious and easy vegetarian dish really sing.


  • 2 large Italian eggplants
  • 6 T. olive oil, divided
  • 4 sprigs fresh rosemary
  • 2 carrots, peeled and slides
  • 2 celery stalks, sliced
  • 1 med. onion, diced
  • 6 cloves garlic, sliced
  • 12 oz. brown or de Puy lentils
  • 2 bay leaves
  • 4 c. low-sodium vegetable stock
  • 2 t. red wine vinegar
  • 2 T. fresh parsley, chopped
  • 1 T. fresh rosemary, chopped
  • 1/2 c. tahini
  • 1/4 c. pine nuts, toasted


  1. Preheat oven to 450°F. Cut eggplants in half and score in a 1-inch crosshatch pattern. Place on a baking sheet and brush each half with 1 tablespoon olive oil. Place a sprig of rosemary on each. Roast 25-35 minutes and discard rosemary when eggplant is fully cooked.
  2. Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add carrots, celery, and onion and cook until softened. Add garlic and cook, stirring, until fragrant, about 30 seconds.
  3. Add lentils, bay leaves and stock. Bring to a simmer, cover and cook until lentils are tender. Add water as needed to keep lentils covered. Stir in vinegar, rosemary, parsley and season with salt and pepper to taste.
  4. Serve eggplant over lentils. Drizzle with tahini and top with toasted pine nuts.
Nutritional analysis per serving: Calories 835; Total Fat 43.5g (56% Daily Value); Saturated Fat 5.5g (30% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 190mg (8% DV); Total Carbohydrate 89g (32% DV); Dietary Fiber 21g (75% DV); Total Sugars 15g; Includes 0g Added Sugars (0% DV); Protein 31g; Vitamin D 0% DV; Calcium 15% DV; Iron 50% DV; Potassium 35% DV; Copper 170% DV; Manganese 120% DV; Thiamin 120% DV.
Recipe by Guiding Stars at
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