Roasted Eggplant With Tahini, Pine Nuts, and Lentils
This dish of eggplant roasted until caramelized and tender, served over stewed lentils with an extraordinarily light and creamy tahini sauce and crunchy pine nuts, was dinner and lunch for more meals than I care to count a couple of weeks back. Not that I’m complaining: It’s extremely good. Get Recipe!

Serious Eats: Recipes