Roasted Aubergine with Tahini, Pine Nuts and Lentils
Step 1 of 6
Preheat oven to 230°C (450°F). Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add the carrots, celery and onion and cook, stirring, until softened but not browned, about 4 minutes. Add the garlic and cook for 30 seconds.
