Roasted Eggplant With Tahini, Pine Nuts, and Lentils

"Roasted Eggplant With Tahini, Pine Nuts, and Lentils" is a vegan dish delivering roughly 25.9g of protein for about 429.8 calories a serving — a solid plant-based option for life on Ozempic, Wegovy, Mounjaro or Zepbound.

Ingredients

• 2 tablespoons Olive Oil
• 2 Carrots
• 2 Celery
• 1 Onion
• 6 Garlic
• 12 ounces Brown Lentils
• 2 Bay Leaves
• 4 cups Water
• pinch Salt
• 2 teaspoons Apple Cider Vinegar
• pinch Pepper
• 2 Egg Plants
• 4 sprigs Rosemary
• 1/4 cup Pine nuts
• 2 tablespoons Parsley

Method

1. 1For the Lentils: Adjust oven rack to center position and preheat oven to 450°F to prepare for roasting eggplant. Meanwhile, heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering.
2. 2Add carrots, celery, and onion and cook, stirring, until softened but not browned, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add lentils, bay leaves, stock or water, and a pinch of salt.
3. 3Bring to a simmer, cover with the lid partially ajar, and cook until lentils are tender, about 30 minutes. (Top up with water if lentils are at any point not fully submerged.) Remove lid, stir in vinegar, and reduce until lentils are moist but not soupy.
4. 4Season to taste with salt and pepper, cover, and keep warm until ready to serve.
5. 52.
6. 6For the Eggplant: While lentils cook, cut each eggplant in half. Score flesh with the tip of a paring knife in a cross-hatch pattern at 1-inch intervals. Transfer to a foil-lined rimmed baking sheet, cut side up, and brush each eggplant half with 1 tablespoon oil, letting each brushstroke be fully absorbed before brushing with more.
7. 7Season with salt and pepper. Place a rosemary sprig on top of each one. Transfer to oven and roast until completely tender and well charred, 25 to 35 minutes. Remove from oven and discard rosemary.
8. 83.
9. 9To Serve: Heat 2 tablespoons olive oil and pine nuts in a medium skillet set over medium heat. Cook, tossing nuts frequently, until golden brown and aromatic, about 4 minutes. Transfer to a bowl to halt cooking.
10. 10Stir half of parsley and rosemary into lentils and transfer to a serving platter. Arrange eggplant halves on top. Spread a few tablespoons of tahini sauce over each eggplant half and sprinkle with pine nuts.
11. 11Sprinkle with remaining parsley and rosemary, drizzle with additional olive oil, and serve.

Tips for GLP-1 appetites

• A reasonable everyday option — nothing here should be hard on a GLP-1 stomach.
• Plant protein digests more slowly than meat for some people — eat slowly and stop when satisfied.
• At 25.9g of protein a serving, pair it with a protein-forward side if you're short of your daily target.