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Meatless monday: beluga lentil baba ghanoush #eggplant #baba ghanoush #lentils #vegan #glutenFree #kosher #vegetarian #pomegranate #tahini

Meatless Monday: Beluga Lentil Baba Ghanoush


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


  1. Pre-heat oven to broil 550F. Line a large baking sheet with aluminum or parchment paper
  2. 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
  3. 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)
  4. 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
  5. Place eggplant in a colander, with a bowl underneath, and let it sit for 20 minutes. Discard any drained liquid.
  6. Place eggplant in a large glass bowl. Mash it with a fork, and mix in tahini, lemon juice and salt until well incorporated.
  7. Then add sesame seeds, pomegranate seeds, parsley and 1 1/4 cups of cooked lentils and gently mix all the ingredients together.
  8. Serve over toasted crusty wholegrain bread
  • Prep Time: 50 mins
  • Cook Time: 60 mins
  • Category: Main
  • Cuisine: Kosher / Middle Eastern

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