[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"recipe-F2D59F5F-B803-4720-BA32-6C81BD15158A":3,"related-F2D59F5F-B803-4720-BA32-6C81BD15158A":79,"variants-F2D59F5F-B803-4720-BA32-6C81BD15158A":126},{"status":4,"recipe":5},"ok",{"id":6,"name":7,"description":8,"steps":9,"richSteps":13,"ingredients":14,"ingredientGroups":56,"variantOf":13,"variantNote":13,"prepTime":57,"cookTime":58,"totalTime":59,"servings":38,"difficulty":17,"category":60,"cuisineType":61,"tags":62,"language":66,"mainImage":67,"images":68,"nutrition":69,"creatorName":74,"creatorUsername":75,"creatorIsPublic":76,"createdAt":77,"updatedAt":78},"F2D59F5F-B803-4720-BA32-6C81BD15158A","Roasted Eggplant With Tahini, Pine Nuts, and Lentils","A hearty vegetarian dish featuring smoky roasted eggplant, creamy tahini, nutty pine nuts, and protein-rich lentils, accented with fresh herbs.",[10,11,12],"For the Lentils: Preheat oven to 450°F. Heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering. Add 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. Bring 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. Season to taste with salt and pepper, cover, and keep warm until ready to serve.","For 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. Season 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.","To 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. Stir 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. Sprinkle with remaining parsley and rosemary, drizzle with additional olive oil, and serve.",null,[15,19,22,24,27,30,34,36,40,44,46,48,50,52,54],{"id":13,"name":16,"quantity":17,"unit":18},"Olive Oil",2,"tbsp",{"id":13,"name":20,"quantity":17,"unit":21},"Carrots","u",{"id":13,"name":23,"quantity":17,"unit":21},"Celery",{"id":13,"name":25,"quantity":26,"unit":21},"Onion",1,{"id":13,"name":28,"quantity":29,"unit":21},"Garlic",6,{"id":13,"name":31,"quantity":32,"unit":33},"Brown Lentils",340,"g",{"id":13,"name":35,"quantity":17,"unit":21},"Bay Leaves",{"id":13,"name":37,"quantity":38,"unit":39},"Water",4,"cup",{"id":13,"name":41,"quantity":42,"unit":43},"Salt",0.25,"tsp",{"id":13,"name":45,"quantity":17,"unit":43},"Apple Cider Vinegar",{"id":13,"name":47,"quantity":42,"unit":43},"Pepper",{"id":13,"name":49,"quantity":17,"unit":21},"Eggplant",{"id":13,"name":51,"quantity":38,"unit":21},"Rosemary",{"id":13,"name":53,"quantity":42,"unit":39},"Pine nuts",{"id":13,"name":55,"quantity":17,"unit":18},"Parsley",[],15,60,75,"complete_meal","American",[63,64,65],"Vegetarian","Pulse","Nutty","en","https:\u002F\u002Fimages.tastynote.food\u002Frecipes\u002FF2D59F5F-B803-4720-BA32-6C81BD15158A\u002Fd42f3a07-b5d8-41bb-9aaa-7d7b71c41874.jpg",[67],{"calories":70,"protein":71,"carbohydrates":72,"fats":73},401,14,53,18,"Clarita","clarita2",true,"2026-02-10T18:41:38.714618-03:00","2026-06-10T18:03:38.272501-03:00",{"recipes":80,"page":26,"totalPages":29,"totalHits":123,"hasNext":76,"hasPrev":124,"queryId":125},[81,87,93,99,105,111,117],{"id":82,"name":83,"description":84,"mainImage":85,"category":60,"totalTime":86,"servings":38,"difficulty":17},"A664F712-9D0D-425C-8AC2-465CC1EEA172","Venezuelan Coconut Chicken","A Venezuelan-inspired chicken dish simmered in coconut milk with tomatoes, garlic, turmeric, cumin, and spices, finished with a creamy sauce and served over white rice.","https:\u002F\u002Fimages.tastynote.food\u002Frecipes\u002FA664F712-9D0D-425C-8AC2-465CC1EEA172\u002F0a35ddc8-a0b7-47d0-bc46-20db2f729842.jpg",42,{"id":88,"name":89,"description":90,"mainImage":91,"category":60,"totalTime":92,"servings":29,"difficulty":17},"C533B973-B723-4B5C-B04D-7FBC0301232C","Three Fish Pie","A hearty British seafood pie with a creamy leek-based sauce and a potato topping.","https:\u002F\u002Fimages.tastynote.food\u002Frecipes\u002FC533B973-B723-4B5C-B04D-7FBC0301232C\u002Fecc09be1-fae4-4924-9daa-a95b3eebd755.jpg",85,{"id":94,"name":95,"description":96,"mainImage":97,"category":60,"totalTime":98,"servings":17,"difficulty":26},"59110BF2-5389-4B42-BAB2-C6175222D6F4","Thai coconut & veg broth","A Thai-inspired vegetarian noodle soup featuring curry paste, coconut milk, and fresh vegetables.","https:\u002F\u002Fimages.tastynote.food\u002Frecipes\u002F59110BF2-5389-4B42-BAB2-C6175222D6F4\u002F4425a89d-f042-4de9-be09-92927119f0a5.jpg",22,{"id":100,"name":101,"description":102,"mainImage":103,"category":60,"totalTime":104,"servings":29,"difficulty":17},"F31AA322-ADFC-4DF3-9410-5889824D0562","Syrian Rice with Meat","A Syrian-inspired meat and rice dish where ground beef is browned with butter and spices, simmered with rice and chicken stock, and finished with toasted pine nuts for a fragrant, hearty meal.","https:\u002F\u002Fimages.tastynote.food\u002Frecipes\u002FF31AA322-ADFC-4DF3-9410-5889824D0562\u002F0c325047-7e33-4ebb-b365-ad1f944d44ec.jpg",35,{"id":106,"name":107,"description":108,"mainImage":109,"category":60,"totalTime":110,"servings":38,"difficulty":17},"B7518E0F-C768-45BF-8811-BA25594F977E","Stuffed Bell Peppers with Quinoa and Black Beans","A Mexican-inspired vegetarian dish featuring bell peppers stuffed with quinoa, black beans, corn, tomatoes, and melted cheese, baked until tender and flavorful.","https:\u002F\u002Fimages.tastynote.food\u002Frecipes\u002FB7518E0F-C768-45BF-8811-BA25594F977E\u002F50e2ac9f-0e99-465f-83f0-ad71d9ff6397.jpg",57,{"id":112,"name":113,"description":114,"mainImage":115,"category":60,"totalTime":116,"servings":29,"difficulty":17},"84F96CAF-B3ED-459E-945B-0B7F8B0B6A8E","Spanish-style slow-cooked lamb shoulder and beans","A hearty Spanish-inspired dish featuring tender braised lamb with butter beans, peppers, and olives, finished with parsley for a complete meal.","https:\u002F\u002Fimages.tastynote.food\u002Frecipes\u002F84F96CAF-B3ED-459E-945B-0B7F8B0B6A8E\u002F5d0f67cf-22d5-41c0-9374-f1f953c8dc4f.jpg",240,{"id":118,"name":119,"description":120,"mainImage":121,"category":60,"totalTime":122,"servings":38,"difficulty":17},"236D7424-E539-4DA7-A181-2AC96EDF1762","Smoky Lentil Chili with Squash","A hearty, vegetarian British-inspired chili featuring roasted squash, smoky spices, and a cashew sour cream for a creamy finish.","https:\u002F\u002Fimages.tastynote.food\u002Frecipes\u002F236D7424-E539-4DA7-A181-2AC96EDF1762\u002Fdfaf4638-6aa6-4e48-a0d8-7298640b27af.jpg",345,39,false,"83ec85377c89608102fb3c4a2c0478d4",[]]