Grilled eggplants in lentils

We've missed the melt-in-your-mouth- tender, flavourful grilled eggplants at Mama Malouf. They were so delicious that even a meat lover like I would order it instead of the beef or chicken when they do buy 1 get one free mains on Mondays - Ahh I miss K town! - so you know how awesome they are!

3 italian round eggplant
2 sprigs of rosemary
1 can black lentils
2 carrots, chopped
1 onion, chopped
1 bay leaf

Garlic Tahini
10 garlic cloves, UNPEELED but separated
Juice of 2 lemons
1 cup Tahini sauce
A little cold water
1 tsp cumin

1. Wash, half, and crisscross eggplants. Rub 1 tablespoon of olive oil on each half. Season with salt and pepper liberally. Put a sprig of rosemary on top of it. Bake for 40-45min at 180c

2. Sauce gently onion, carrots. Add bay leaf and season. Cook with some water till carrots are soft. Add Lentils and cook till not soupy.

3. Put the unpeeled garlic and lemon juice in food processor. FILTER garlic puree out. Whisk in Tahini sauce, cumin, salt and pepper. Mix with cold water to loosen the paste.

4. Serve with pomegranate seeds, sour cream or greek yoghurt

*eggplants baked for 40min --> not soft enough, maybe add another 10m next time?