Hummus and Baba Ghanoush were staples at our table during family gatherings growing up. Our mom only served them on special occasions, because tahini paste was almost impossible to find in Barcelona (Spain), where we grew up. Our grandparents would have to bring it all the way from Israel!
After moving here to the US, we pretty much became vegetarian right away. And since we’re always looking for ways to get plant based protein and love to experiment with new recipes, we thought, why not transform a Baba Ghanoush dip into a main dish? Something we can have for lunch or dinner, nutritious and filling!
So we decided to add black beluga lentils to our Baba Ghanoush for extra protein and fresh pomegranate seeds for crunch and sweetness. All of it slathered on piece of toasted country bread ( because let’s face it, everything tastes better on a piece of crunchy bread, don’t you think??)
This recipe has now become a staple on our weekly menus. We love it so much that we decided to enter the Family Favorites Sweepstakes Challenge at the TODAY Food Club (TFC) which is part of NBC’s TODAY Show.
You should check it out!
– Share your own recipes that will be available to thousands of readers.
– Participate in sweepstakes and win great prizes
– Have a chance to cook with the hosts of the Today Show
– Have access to TFC’s 5-day meal plan with a shopping list and much more.
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– All expenses paid trip to New York City
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Transform the classic baba ghanoush dip into a main dish by adding beluga lentil
- 2 large eggplants
- 1 cup raw black beluga lentils, rinsed
- 4 cups of water with 1tsp of salt
- 1/4 cup tahini paste
- 1/4 cup freshly squeezed lemon juice (not the bottled stuff, please!!)
- 1/2 tsp salt
- 3/4 cup chopped fresh parsley
- 2 tbsp black sesame seeds
- 1 cup pomegranate seeds (about 1 medium pomegranate)
- 1 loaf of crusty whole grain country bread or your bread of choice
- Pre-heat oven to broil 550F. Line a large baking sheet with aluminum or parchment paper
- Poke the eggplant on all sides with a knife about 20-30 times (depending on the size) and place it on the lined baking sheet. Broil for 30 minutes on each side
- In the meantime bring salted water to a boil. Add rinsed lentils and cook for 20 minutes on high (the lentils will still be al dente)
- Remove eggplant from the oven and let it sit until cool enough to handle (about 20 minutes). Cut in half and with the help of a spoon, scoop out ALL the flesh, discarding the skin
- Place eggplant in a colander, with a bowl underneath, and let it sit for 20 minutes. Discard any drained liquid.
- Place eggplant in a large glass bowl. Mash it with a fork, and mix in tahini, lemon juice and salt until well incorporated.
- Then add sesame seeds, pomegranate seeds, parsley and 1 1/4 cups of cooked lentils and gently mix all the ingredients together.
- Serve over toasted crusty wholegrain bread
- Category: Main
- Cuisine: Kosher / Middle Eastern