Eggplant and lentil baba ghanoush

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How to make Eggplant and lentil baba ghanoush

  • Yield : 8
  • Prep Time : 0:35
  • Cook Time : 0:20
  • Total Time : 0:55

Ingredients

  • 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)

Method

  • 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.

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