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Eggplant and lentils are a match made in heaven, and this dip is here to prove it!
1 small eggplant, diced
1/8 tsp (.5 mL) sea salt
to taste, pepper
olive oil or canola oil spray
1 cup (250 mL) cooked green lentils
2 garlic cloves, minced
3/4 tsp (4 mL) smoked paprika
1/4 tsp (1 mL) ground turmeric
3 Tbsp (45 mL) tahini
3/4 cup (175 mL) water
TO PREPARE 1 CUP (250 ML) COOKED GREEN LENTILS: Combine 1/3 cup (75 mL) green lentils with 1 cup (250 mL) water. Bring to a boil, cover, reduce heat and simmer for 15-20 minutes until lentils are tender. Drain any excess liquid and let cool.
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