Eggplant steaks with lentils and tahini sauce

As someone who does not eat meat, I am all for recipes that make eggplant and lentils sexy. In fact, this richly flavored Mediterranean-inspired meal is accidentally vegan. Here's my rendition of a meals' worth of recipes from the excellent Serious Eats. Eggplants are halved, scored with crosshatches, and then seasoned liberally with olive oil, kosher salt, and rosemary, and roasted until caramelized. Meanwhile, the Instant Pot makes quick work of a basic but super-flavorful lentil dish. Finally, whisk up a fast and easy creamy tahini sauce to top it all off.

Eggplant steaks
2 large eggplants, about 1 pound each
4 tablespoons olive oil
~1 t Kosher salt 

black pepper to taste
1 t rosemary leaves
1 T red wine vinegar 

Preheat oven to 450. Cut each eggplant in half lengthwise. Score flesh with the tip of a knife in a cross-hatch pattern at 1-inch intervals. Transfer to a foil-lined rimmed baking sheet, cut side up, and use your hand to rub the exposed part with 1 T olive oil. Sprinkle salt, pepper, and rosemary over top. Roast until completely tender and well charred, 35 minutes. Remove from oven and sprinkle with vinegar.


Lentils
2 T olive oil
1 small onion
2 ribs celery

2 carrots (optional) 
1 T minced garlic
1/2 can diced tomato (or about 1 cup chopped fresh tomato)
1 bay leaf
1/2 t cumin seeds or ground cumin
1/2 t rosemary

1/2 t coriander (optional)
8 oz brown lentils (1 1/4 cup), rinsed
2 1/2 cups water
1 T Better than Bouillon veggie broth concentrate
2 t red wine vinegar 

Instant Pot Instructions:

In Instant Pot, sauté onion, celery, and carrots (if using), in oil for a few minutes, until softened. Stir in garlic and sauté for a few seconds. Add all remaining ingredients except vinegar. Seal Instant Pot and set to manual high pressure for 11 minutes. Quick release when done. Stir in vinegar. 

Stovetop Instructions:

In a large saucepan or small Dutch oven, sauté onion, celery, and carrots (if using), in oil for a few minutes, until softened. Stir in garlic and sauté for a few seconds. Add all remaining ingredients except vinegar. Cover and simmer for about 25-30 minutes, adding additional water so mixture is moist but not soupy. Once lentils are tender, remove from heat and stir in vinegar. 

Tahini Sauce
1/4 cup tahini
3 T lemon juice
3 T water, plus more as needed
1 T minced garlic
1/4 t sea salt
pinch cumin (optional)

Either shake ingredients in a mason jar or whisk them in a bowl. Taste for seasoning, and adjust ingredient ratios if needed. Drizzle on eggplant and lentils. 

Additional optional garnishes

1/4 cup pine nuts, toasted

chopped cilantro or parsley