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Adjust your oven rack to the center position and preheat the oven to 450°F. Meanwhile, heat 2 tablespoons olive oil in a medium saucepan over medium heat until it's shimmering. Add the carrots, celery, and onion, then cook, stirring, until they've softened but haven't taken on any color, about 4 minutes. Stir in the garlic and cook until you can smell it, about 30 seconds.
Add the lentils, bay leaves, and 4 cups water, along with a pinch of salt. Bring the mixture to a simmer, then cover the pot with the lid partially ajar. Cook until the lentils are tender, which should take about 30 minutes. (If at any point the lentils aren't fully submerged, top up with more water.) Remove the lid, stir in the 2 teaspoons apple cider vinegar, and continue to reduce the liquid until the lentils are moist but not soupy. Season to taste with salt and pepper, cover, and keep warm until you’re ready to serve.
Heat 2 tablespoons olive oil and the pine nuts in a medium skillet over medium heat. Cook, tossing the nuts frequently, until they turn golden brown and smell aromatic, about 4 minutes. Transfer them immediately to a bowl to stop the cooking.
Stir half of the parsley into the warm lentils and transfer them to a serving platter. Arrange the roasted eggplant halves on top of the lentils. Spoon a few tablespoons of tahini sauce over each eggplant half, then sprinkle with the toasted pine nuts. Finish by sprinkling with the remaining parsley, drizzling with a little more olive oil, and serving immediately.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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