Dietitian Developed

Recipe by

Dietitian Developed

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Smoky Eggplant Lentil Dip

Prep Time: 5 Minutes

Total time: 20 Minutes

Servings: 5

Dietitian Developed

Recipe by

Dietitian Developed

View All

Ingredients

Directions

Nutrition

Ingredients

    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

    parsley (optional)


Directions

  1. Toss eggplant in a bowl with salt and pepper. Heat pan over medium heat and spray with oil. Cook eggplant, stirring with spatula occasionally to cook evenly on each side, until soft, approximately 6-7 minutes.
  2. To the bowl of a food processor, add eggplant, lentils, garlic, paprika, and turmeric. Pulse until mostly blended. Scrape down sides with rubber spatula as needed. With food processor running, add tahini and half of the water and blend until smooth. Test consistency and add remaining water, 1 Tbsp (15 mL) at a time, until desired consistency.
  3. Serve in a bowl garnished with a dash of smoked paprika and parsley. Serve with lentil chips, crackers, or fresh crudités.

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.


Nutritional Information

  • Serving Size: 2 Tbsp (30 mL)
  • Per serving:
  • Calories 60
  • Total Fat 2.5 g
  • Saturated Fat 0 g
  • Cholesterol 0 mg
  • Carbohydrates 8 g
  • Dietary Fibre 3 g
  • Sugar 2 g
  • Protein 3 g
  • Sodium 24 mg
  • Potassium 206 mg
  • Folate 50 mcg