Smoky Eggplant Lentil Dip – Lentils.org

Smoky Eggplant Lentil Dip

  By DietitianDeveloped  ,

January 31, 2018

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Eggplant and lentils are a match made in heaven, and this dip is here to prove it!

  • Prep: 5 Minutes
  • Cook: 15 Minutes

  • 5 Minutes

    15 Minutes

    20 Minutes

  • Yields: 5
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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.

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)

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Nutrition Facts

Serving Size2 Tbsp (30 mL)
Calories60
Sodium24 mg
Potassium206 mg
Protein3 g
Cholesterol0 mg
Sugar2 g
Total Fat2.5 g
Saturated Fat0 g
Total Carbohydrates8 g
Dietary Fiber3 g