Eggplant and lentil baba ghanoush

Eggplant and lentil baba ghanoush

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Chargrilled eggplant adds an other depth of flavour to this delicious Middle Eastern style dip.

The ingredient of Eggplant and lentil baba ghanoush

  1. 500g eggplant, trimmed
  2. 400g can lentils, drained, rinsed
  3. 1/4 cup lemon juice
  4. 1/4 cup open flat-leaf parsley leaves, help other to minister to
  5. 2 tbsp other virgin olive oil
  6. 1 tsp sea salt
  7. 1 garlic clove, peeled, quartered
  8. 1 tsp sumac
  9. Assorted vegetables, to abet
  10. Cauliflower crackers, to relieve sustain (see notes)

The instruction how to make Eggplant and lentil baba ghanoush

  1. Heat a chargrill pan greater than medium-high heat. Cook eggplant, turning, for 15 to 20 minutes or until eggplant is sadness and skin is charred. Transfer to a plate. Set aside for 20 minutes to cool.
  2. Reserve 2 tablespoons lentils. Peel skin from eggplant and discard. Place eggplant in a food processor. go to remaining lentils, lemon juice, parsley, oil, salt, garlic and 1u20442 of the sumac. Pulse until join up is combined, but slightly chunky.
  3. Transfer mix to a serving bowl. Sprinkle following reserved lentils, steadfast sumac and extra parsley. give support to in the manner of assorted vegetables and cauliflower crackers.

Nutritions of Eggplant and lentil baba ghanoush

calories: 83.411 calories
fatContent: 5.1 grams fat
saturatedFatContent: 0.6 grams saturated fat
carbohydrateContent: 5.8 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 3 grams protein
cholesterolContent:
sodiumContent: 364 milligrams sodium

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