Eggplant And Lentil Baba Ghanoush Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Prick the eggplant with a fork and place it on a baking sheet. Roast in the oven for 40-45 minutes, or until the skin is charred and the flesh is soft.
• STEP 3.Remove the eggplant from the oven and let it cool. Once cooled, peel off the skin and discard.
• STEP 4.In a food processor, combine the roasted eggplant, cooked lentils, tahini, garlic, lemon juice, cumin, and salt. Blend until smooth and creamy.
• STEP 5.Transfer the mixture to a serving bowl and drizzle with olive oil. Garnish with chopped parsley and serve with pita bread or fresh vegetables.
• STEP 6.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To cook the lentils, rinse them thoroughly and then boil them in water until tender. Drain any excess water before using.
• For a smokier flavor, you can char the eggplant directly over a gas flame or on a grill instead of roasting it in the oven.
• Adjust the amount of garlic, lemon juice, and spices according to your taste preferences.

Storage and Serving

• Serve the Eggplant and Lentil Baba Ghanoush as a dip with pita bread, crackers, or fresh vegetables.
• You can also use it as a spread in sandwiches or wraps.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.