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Caramelised Eggplant With Tahini, Pine Nuts and Lentils
CAFÉ CAT23Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 3 carrots (2- ,peeled and cut into large chunks)
- 1 onion (large, chopped)
- 2 stalks celery (chopped)
- 4 cloves garlic (crushed)
- 350 grams dry lentils (Puy or similar)
- 4 cups vegetable stock
- 2 tsp. vinegar (any kind will do)
- salt
- freshly ground black pepper
- 2 eggplants (large, or more smaller ones, about 1kg or a bit more)
- 4 Tbsp. olive oil
- salt
- freshly ground black pepper
- 1 Tbsp. fresh rosemary (finely chopped)
- 2 Tbsp. lemon juice
- 1/2 cup tahini paste
- water
- 2 Tbsp. chopped parsley
- 1 Tbsp. rosemary (chopped)
- 1/4 cup pine nuts
- salt
- freshly ground black pepper
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