Roasted Eggplant with Lentils and Whipped Tahini

Roasted Eggplant with Lentils and Whipped Tahini

  • $12.95

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Rosemary scented roasted Italian eggplant over stewed lentils with whipped lemon garlic tahini sauce and toasted pine nuts

Heat oven to 375 degrees. Remove plastic cover from container and set aside any garnishes. Heat for 15-20 minutes or until warm throughout. Garnish and serve.

eggplant, lentils, carrot, celery, onion, garlic, lemon, cumin, tahini paste, olive oil, vinegar, bay leaves Allergens:
Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
  • Calories: 699
  • Fat: 32g
  • Carbohydrates: 80g
  • Protein: 30g
Nutrition facts are an estimate. At Cooked we strive to offer generous portions. Each meal is packed by hand and actual serving sizes may vary. Nutritional info may exclude marinades and brines.