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Creamy eggplant dip served under lentils and rocket

This recipe is so simple, I can't believe I've never made something like this before! The combination of creamy eggplant and lentils is so lovely. Serve as a side to any main meal or even eat as the main dish!


  • 1 cup whole lentils of choice

  • 2 cups baby rocket

  • 1 tbsp pomegranate molasses

Eggplant dip

  • 1 very large eggplant (2 medium)

  • 1/3 cup sunflower seeds

  • 1 tbsp Dijon mustard

  • 1 tbsp miso

  • 2 tbsp lemon juice

  • 1 clove garlic

  • 1 tsp cumin

  • 1 tsp paprika 

  • 1/4 tsp Chipotle chili powder

  • 1/4 tsp liquid smoke

  • Salt and pepper to taste


  1. Cook the eggplant over an open flame, BBQ or in a hot oven until the outside has blackened and is soft and squishy on the inside. Set aside to cool slightly.

  2. While the eggplant is cooking, place the lentils into a saucepan with plenty of water. Cook them until tender (around 20-30 minutes). Drain and set aside.

  3. Slice the eggplant in half and scrape the insides out. Place into a blender along with the other ingredients for the dip. Blend on high until smooth and creamy. Taste and adjust seasoning.

  4. To assemble, smooth the dip over the surface of a serving plate. Pile up the lentils in the centre and top with rocket. Drizzle the whole dish in pomegranate molasses.

Serves 4 as a side

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