Preheat oven to 170°C. Place the eggplant, cut-side up, on a baking tray lined with non-stick baking paper. Place garlic and lemon rind over the eggplant, drizzle with oil, salt and pepper and roast for 1 hour or until tender.
Place the lentils and water in a small saucepan over high heat and bring to the boil. Reduce the heat to medium, cover with a tight-fitting lid and simmer for 20 minutes or until just tender. Drain the lentils and mix them with red pesto with tuna.
Divide the eggplant between serving plates and spoon over the lentils with pesto, sesame seeds and parsley. Serve immediately.