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!
INGREDIENTS
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
METHOD
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.
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.
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.
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