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Eggplant and lentil baba ghanoush
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Prep Time:
35 minutes
Cook Time:
20 minutes
Total Time:
55 minutes
Enhance dip with smoky chargrilled eggplant for rich Middle Eastern flair.
Ingredients:
  • 500g eggplant, trimmed
  • 400g can lentils, drained, rinsed
  • 65.63 gm lemon juice
  • 62.50 ml fresh flat-leaf parsley leaves, plus extra to serve
  • 36.40 gm extra virgin olive oil
  • 2.40 gm sea salt
  • 1 garlic clove, peeled, quartered
  • 1 tsp sumac
  • Assorted vegetables, to serve
  • Cauliflower crackers, to serve (see notes)
Instructions:
  • Preheat a chargrill pan over medium-high heat. Grill eggplant, turning occasionally, for 15 to 20 minutes until tender with a charred skin. Transfer to a plate and let it cool for 20 minutes.
  • Set aside 2 tablespoons of lentils. Remove skin from eggplant and throw away. Place eggplant in a food processor along with the rest of the lentils, lemon juice, parsley, oil, salt, garlic, and half of the sumac. Pulse until mixture is blended but still slightly chunky.
  • Transfer the mixture to a serving bowl, then sprinkle with the reserved lentils, sumac, and extra parsley. Serve alongside assorted vegetables and cauliflower crackers.

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