0:35 Prep | 0:20 Cook | 8 Servings | Easy
Super Food Ideas
Chargrilled eggplant adds an extra depth of flavour to this delicious Middle Eastern style dip.
500g eggplant, trimmed
400g can lentils, drained, rinsed
1/4 cup lemon juice
1/4 cup fresh flat-leaf parsley leaves, plus extra to serve
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
1 garlic clove, peeled, quartered
1 teaspoon sumac
Assorted vegetables, to serve
Cauliflower crackers, to serve (see notes)
Step 1 Heat a chargrill pan over medium-high heat. Cook eggplant, turning, for 15 to 20 minutes or until eggplant is tender and skin is charred. Transfer to a plate. Set aside for 20 minutes to cool.
Step 2 Reserve 2 tablespoons lentils. Peel skin from eggplant and discard. Place eggplant in a food processor. Add remaining lentils, lemon juice, parsley, oil, salt, garlic and 1⁄2 of the sumac. Pulse until mixture is combined, but slightly chunky.
Step 3 Transfer mixture to a serving bowl. Sprinkle with reserved lentils, remaining sumac and extra parsley. Serve with assorted vegetables and cauliflower crackers.
You’ll need a food processor for this recipe.