Roasted Eggplant With Tahini, Pine Nuts, and Lentils

Name: Roasted Eggplant With Tahini, Pine Nuts, and Lentils
Prep time: PT30 minM
Yield: 2 servings
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